Vinegar-Marinated Vegetables from The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Hea

Ingredients

• 2 to 4 Oaxacan pasilla chiles or dried chipotle chiles
• 1 large onion
• 1 teaspoon whole black peppercorns
• 2 teaspoons dried Oaxacan oregano or 1 teaspoon dried Mexican oregano, crumbled
• One 1-pound round loaf coarse-textured Italian whole-wheat bread or other very coarse, hearty peasant-style loaf
• 2 cups cider vinegar
• 2 whole heads of garlic, unpeeled
• ½ small cauliflower, separated into florets
• 2 medium zucchini
• 3 medium carrots
• 1 pound small new red potatoes, unpeeled
• One 10-ounce basket pearl onions, peeled