Ingredients
- 2 cups distilled white vinegar
- 2 cups white wine vinegar
- 1/3 cup sugar
- 1/4 cup plus 2 teaspoons kosher salt
- 8 bay leaves
- 8 garlic cloves, smashed
- 4 chiles de árbol
- 2 tablespoons fennel seeds
- 2 tablespoons coriander seeds
- 1 tablespoon whole black peppercorns
- 1 tablespoon yellow mustard seeds
- 1 pound baby or small red-skinned sweet potatoes, peeled or unpeeled, cut lengthwise into spears
- 1 pound brussels sprouts, trimmed, halved
- 1 pound baby carrots, peeled, trimmed with 1/2” green tops still attached, halved lengthwise if more than 1” in diameter
- 12 baby turnips or radishes, trimmed with 1/2” green tops still attached
- 1 large fennel bulb, trimmed, halved lengthwise, cut into 1/3&rdquo wedges with some core attached
- 1 pound baby bell (Ariel) peppers, cored, halved lengthwise, or assorted red, yellow, and orange bell peppers, quartered lengthwise
Description
Forget The Salad. This Colorful Assortment Of Vegetables Will Stay Fresh And Snappy On The Buffet All Night Long.
Bon Appetit Magazine
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