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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