Ingredients: For The Brine
- 10 cloves garlic, peeled
- 2 cups white oregano balsamic
- 6 teaspoons kosher salt
- 1 teaspoon celery seed
- 1 teaspoon coriander seed
- 1 teaspoon mustard seed
- 1/2 teaspoon black peppercorns
- 1 Bay leaf, torn
Ingredients: For The Vegetables
- 6 young spring carrots, peeled and cut in half lengthwise
- 1 cup cauliflower
- 2 thickly sliced shallots
- 6-8 whole dried red chilies (depending on how hot you like it)
- In a medium saucepan bring 4 cups water to a boil reduce the heat so the water simmers and add the garlic.
- Cook for 5 minutes.
- Add the vinegar and salt, raise the heat, and bring to a boil, stirring until the salt dissolves.
- Remove from the heat.
- In clean 1-quart jars with screw top lids.
- Divide the seeds and peppercorns between the jars.
- Place 5 cloves in each jar and then pack the jars full of carrots, cauliflower and chilies.
- Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate.
- The pickles will taste good in just a few hours, better after a couple of days.
- They’ll keep for about 2 months under refrigeration.
Re-posted from the Veronica Foods blog.