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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, cut into 2-by-1/2-inch matchsticks (1/2 pound)
• 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

Description

With A Rich Meal, Adam Perry Lang Likes Serving Crisp, Tangy Vegetables To Lighten Things Up. He Marinates Them For A Couple Of Days In A Mix Of Vinegar, Sugar And Guajillo Chiles For A Hint Of Spice. The Vegetables Can Be Served As A Starter Or Alongside

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