10 cloves garlic, peeled

2 C Oregano white balsamic vinegar from The Tasteful Olive

6 tsp Kosher salt

1 tsp celery seed

1 tsp coriander seed

1 tsp mustard seed

1/2 tsp black peppercorns

1 bay leaf, torn

6 young carrots, peeled and cut in half lengthwise

1 C cauliflower

2 thickly sliced shallots

6-8 whole dried chilies (depending on how hot you like it)



In medium saucepan bring 4 C water to boil. Reduce heat so water simmers, then add the garlic cloves and cook for 5 min. Add the vinegar and salt, raise the heat, then bring to a boil, Stir until salt dissolves. Remove from heat.


In clean 1 quart jars with screwtop lids, divide the seeds and peppercorns between the jars. Place 5 cloves in each jar, then pack jars full of carrots, cauliflower and chilies. Bring brine back to a boil then pour over vegetables to cover completely. Let cool, then cover and refrigerate. The pickles will taste good in just a few hours, better after a few days. The will keep for about 2 months under refrigeration. Will make 2 quarts.