Crisp Pickled Vegetables

Inspiration:
A recipe on Katie's blog, originally published by Food and Wine magazine.

Ingredients:

• 3 c. cauliflower florets


• 1/2 lb baby carrots, halved lengthwise
  


• 1 red bell pepper, cut into 2-by- 1/2-inch matchsticks
  


• 1 zucchini, cut into 2-by-1/2-inch matchsticks
  


• 1/2 lb yellow wax beans or green beans, cut into 2-inch lengths
  


• 1 small jar pepperocinis
  


• 3 c. cider vinegar
  


• 1/2 c. white wine vinegar
  


• 1/3 c. sugar
  


• 2 Tbsp kosher salt
  


• 1 tsp coriander seed
  


• 1 tsp fennel seed
  


• 1 tsp black peppercorns
  


• 1 Tbsp julienned fresh ginger
  


• 1 bay leaf
  


• 8 garlic cloves, smashed
  


• Extra-virgin olive oil, for drizzling
  


• 1/4 c. chopped flat-leaf parsley
  


• 1/4 c. snipped chives

Instructions:

1. In a Dutch oven or large nonreactive bowl combine the cauliflower, carrots, red bell pepper, zucchini, beans, and pepperocinis.


2. In a large saucepan, add the cider vinegar, white wine vinegar, sugar, salt, coriander, fennel, peppercorns, ginger, bay leaf and garlic.
   


3. Add 3 cups of water and bring to a boil, stirring to dissolve the sugar.
   


4. Pour the hot liquid over the vegetables and cover with a plate to keep the vegetables submerged. Let cool to room temperature, then cover and refrigerate for 2 to 3 days.
   


5. Drain the vegetables and transfer to a large platter.
   


6. Drizzle with olive oil, garnish with the parsley and chives and serve.