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Pickled Crudités

From: bonappetit.com
SERVES 16

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
1lb baby or small red-skinned sweet potatoes, peeled or unpeeled, cut lengthwise into spears
1lb brussels sprouts, trimmed, halved
1lb baby carrots, peeled, trimmed with 1/2” green tops still attached, halved lengthwise if more than 1” thick
12 baby turnips or radishes, trimmed with 1/2” green tops still attached
1 large fennel bulb, trimmed, halved lengthwise, cut into 1/3&rdquo wedges with some core attached
1lb baby bell (Ariel) peppers, cored, halved lengthwise, or assorted red, yellow, and orange bell peppers, quartered lengthwise

Mix first 11 ingredients and 8 cups water in a large pot. Bring to a boil and stir until sugar and salt dissolve.

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.