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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Forget the salad. This colorful assortment of vegetables will stay fresh and snappy on the buffet all night long. 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 wedges with some core attached |
1 pound baby bell (ariel) peppers, cored, halved lengthwise, or assorted red, yellow, and orange bell peppers, quartered lengthwise |
Directions:
1. Mix first 11 ingredients and 8 cups water in a large pot. Bring to a boil and stir until sugar and salt dissolve.
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.
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