Crisp Pickled Vegetables Recipe

Name: Crisp Pickled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 cups cauliflower florets; 1/2 pound baby carrots, halved lengthwise; 1 fennel bulb, cored and cut into 2-by-1/2-inch matchsticks; 1 red bell pepper, cut into 2-by-1/2-inch matchsticks; 1 zucchini (1/2 pound), cut into 2-by-1/2-inch matchsticks; 1/2 pound yellow wax beans or green beans, cut into 2-inch lengths; 3 dried guajillo chiles, seeded and cut into thin strips; Boiling water; 3 cups cider vinegar; 1/2 cup white wine vinegar; 3/4 cup sugar; 1 tablespoon kosher salt; 1 teaspoon coriander seeds; 1 teaspoon black peppercorns; 1 tablespoon julienned fresh ginger; 1 bay leaf; 8 garlic cloves, smashed; Extra-virgin olive oil, for drizzling; 1/4 cup chopped flat-leaf parsley; 1/4 cup snipped chives

Servings: persons

3 cups cauliflower florets
1/2 pound baby carrots, halved lengthwise
1 fennel bulb, cored and cut into 2-by-1/2-inch matchsticks
1 red bell pepper, cut into 2-by-1/2-inch matchsticks
1 zucchini (1/2 pound), cut into 2-by-1/2-inch matchsticks
1/2 pound yellow wax beans or green beans, cut into 2-inch lengths
3 dried guajillo chiles, seeded and cut into thin strips
Boiling water
3 cups cider vinegar
1/2 cup white wine vinegar
3/4 cup sugar
1 tablespoon kosher salt
1 teaspoon coriander seeds
1 teaspoon black peppercorns
1 tablespoon julienned fresh ginger
1 bay leaf
8 garlic cloves, smashed
Extra-virgin olive oil, for drizzling
1/4 cup chopped flat-leaf parsley
1/4 cup snipped chives

1
In a large, deep, nonreactive bowl or heatproof glass jar, combine the cauliflower, carrots, fennel, red bell pepper, zucchini and beans.
2
In a medium heatproof bowl, cover the chiles with boiling water and let stand until softened, about 10 minutes.
3
Drain the chiles and transfer to a large saucepan.
4
Add the cider vinegar, white wine vinegar, sugar, salt, coriander, peppercorns, ginger, bay leaf and garlic.
5
Add 3 cups of water and bring to a boil, stirring to dissolve the sugar.
6
Pour the hot liquid over the vegetables and cover with a plate to keep the vegetables submerged.
7
Let cool to room temperature, then cover with plastic wrap and refrigerate for 2 to 3 days.
8
Drain the vegetables and transfer to a large platter.
9
Drizzle with olive oil, garnish with the parsley and chives and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 cups cauliflower florets, 1/2 pound baby carrots, halved lengthwise, 1 fennel bulb, cored and cut into 2-by-1/2-inch matchsticks, 1 red bell pepper, cut into 2-by-1/2-inch matchsticks, and more.

Yes, Crisp Pickled Vegetables falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crisp Pickled Vegetables

How did you like this recipe?

Frequently Asked Questions