Pickled Crudités Recipe
- 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″ wedges with some core attached
- 1 pound baby bell (Ariel) peppers, cored, halved lengthwise, or assorted red, yellow, and orange bell peppers, quartered lengthwise
- Ingredient info: Chiles de árbol are sold at better supermarkets and at Latin American markets.
- Mix first 11 ingredients and 8 cups water in a large pot. Bring to a boil and stir until sugar and salt dissolve.
- Add sweet potatoes, brussels sprouts, carrots, and turnips; cook until just barely crisp-tender, about 5 minutes. Add fennel; cook for 1 minute. Add peppers, pressing to submerge; remove pot from heat and let cool to room temperature. Cover and chill vegetables until cold. DO AHEAD: Can be made 1 day ahead. Keep chilled. Drain vegetables before serving.
