Spicy Pickled Winter Vegetables

Ingredients for the brine: 

• 10 cloves garlic, peeled
• 2 cups MOV Oregano White Balsamic
• 6 teaspoons kosher salt
• 1 teaspoon NHHS Celery Seed
• 1 teaspoon NHHS Coriander Seed
• 1 teaspoon NHHS Mustard Seed
• 1/2 teaspoon NHHS Black Peppercorns
• 1 NHHS 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.
Enjoy!!!

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