Name: Pickled Crudités
Yield: 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

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