Crisp Pickled Vegetables

Ingredients

• 3 cups cauliflower florets
• 1/2 pound baby carrots, halved lengthwise
• 1 fennel bulb, cored and cut into 2-by-1/2-inch matchsticks
• 1 red bell pepper, cut into 2-by-1/2-inch matchsticks
• 1 zucchini (1/2 pound), cut into 2-by-1/2-inch matchsticks
• 1/2 pound yellow wax beans or green beans, cut into 2-inch lengths
• 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 tablespoon kosher salt
• 1 teaspoon coriander seeds
• 1 teaspoon black peppercorns
• 1 tablespoon 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