Pickled Crudités
['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', '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 1/2" green tops still attached, halved lengthwise if more than 1" in diameter', '12 baby turnips or radishes, trimmed with 1/2" green tops still attached', '1 large fennel bulb, trimmed, halved lengthwise, cut into 1/3" wedges with some core attached', '1 pound baby bell (Ariel) peppers, cored, halved lengthwise, or assorted red, yellow, and orange bell peppers, quartered lengthwise', 'Ingredient info: Chiles de árbol are sold at better supermarkets and at Latin American markets.']
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.
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