Oregano White Balsamic Spicy Pickled Winter Vegetables

12439502_10207609816837739_2339694640869705935_n

Ingredients for the brine:

10 cloves garlic, peeled

2 cups white oregano balsamic

6 teaspoons sea salt

1 teaspoon celery seed

1 teaspoon coriander seed

1 teaspoon mustard seed

1/2 teaspoon black peppercorns

1 Bay leaf, torn

 

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)

 

Directions:

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. And they’ll keep for about 2 months under refrigeration.

courtney

Leave a Reply

Your email address will not be published. Required fields are marked *