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)


  1. In a medium saucepan bring 4 cups water to a boil reduce the heat so the water simmers and add the garlic.
  2. Cook for 5 minutes.
  3. Add the vinegar and salt, raise the heat, and bring to a boil, stirring until the salt dissolves.
  4. Remove from the heat.
  5. In clean 1-quart jars with screw top lids.
  6. Divide the seeds and peppercorns between the jars.
  7. Place 5 cloves in each jar and then pack the jars full of carrots, cauliflower and chilies.
  8. Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate.
  9. The pickles will taste good in just a few hours, better after a couple of days.
  10. They’ll keep for about 2 months under refrigeration.
  11. Re-posted from the Veronica Foods blog.