Forget the salad. This colorful assortment of vegetables will stay fresh and snappy on the buffet all night long.
Recipe information
Yield
Makes 16 servings
Ingredients
2 cups distilled white vinegar
2 cups white wine vinegar
⅓ cup sugar
¼ 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 ½” green tops still attached, halved lengthwise if more than 1” in diameter
12 baby turnips or radishes, trimmed with ½” green tops still attached
1 large fennel bulb, trimmed, halved lengthwise, cut into ⅓” 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.
Preparation
Step 1
Mix first 11 ingredients and 8 cups water in a large pot. Bring to a boil and stir until sugar and salt dissolve.
Step 2
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.
