On Tap Oil & Vinegar Recipe Detail

Oregano White Balsamic Spicy Pickled Winter Vegetables

Ingredients:

• 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)

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.