Crisp Pickled Vegetables

The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.

Suggested Use:
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.

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3 cups cauliflower florets
1/2 lb baby carrots, halved lengthwise
1 fennel bulb, cored and cut into 2-by1/2-inch matchsticks
1 red bell pepper, cut into 2-by1/2-inch matchsticks
1 zucchini (1/2 lb), cut into 2-by1/2-inch matchsticks
1/2 lb yellow wax beans or green beans, cut into 2-by1/2-inch matchsticks
3 dried guajillo chiles, seeded and cut into thin strips
Boiling water
3 cups cider vinegar
1/2 cup white wine vinegar
3/4 cup sugar
1 Tbsp kosher salt
1 tsp coriander seeds
1 tsp black peppercorns
1 Tbsp julienned fresh ginger
1 bay leaf
8 garlic cloves, smashed
Extra-virgin olive oil, for drizzling
1/4 cup chopped flat-leaf parsley
1/4 cup snipped chives


In a large, deep, nonreactive bowl or heatproof glass jar, combine the cauliflower, carrots, fennel, red bell pepper, zucchini and beans.

In a medium heatproof bowl, cover the chiles with boiling water and let stand until softened, about 10 minutes. Drain the chiles and transfer to a large saucepan. Add the cider vinegar, white wine vinegar, sugar, salt, coriander, peppercorns, ginger, bay leaf and garlic. Add 3 cups of water and bring to a boil, stirring to dissolve the sugar.

Pour the hot liquid over the vegetables and cover with a plate to keep the vegetables submerged. Let cool to room temperature, then cover with plastic wrap and refrigerate for 2 to 3 days.

Drain the vegetables and transfer to a large platter. Drizzle with olive oil, garnish with the parsley and chives and serve.

Make Ahead The drained vegetables can be refrigerated for up to 3 days.

Serves 10.

Recipe by Adam Perry Lang,