Pickled Oregano Balsamic Winter Vegetables

July 28, 2017

Brine:

10 of cloves garlic, peeled

2 cups of oregano white balsamic vinegar
6 tsp's of kosher salt
1 tsp of celery seed
1 tsp of coriander seed
1 tsp of mustard seed
1/2 tsp of black peppercorns

1 bay leaf, torn into pieces

6 carrots, peeled and cut in half by length

1 cup of cauliflower

2 thickly sliced shallots

6-8 whole, dried red chilies (depending on your preference in heat!)

In a saucepan bring 4 cups water to a boil and reduce to a simmer, add the garlic. Cook garlic for 5 minutes, and then add the vinegar and salt, raising the heat, and bring to a boil again, stir until the salt dissolves. Remove pan from the heat.

In quart jars, divide the seeds and peppercorns between each jar. Place a few cloves into each jar and then pack the jars full of the sliced carrots, cauliflower and chilies. Bring the brine mixture back to a boil, and pour it over the vegetables to completely cover them. Let the jar cool, cover and refrigerate. Give it a few days for taste, keeps for about 2 months refrigerated