Ingredients for the brine:
10 cloves garlic, peeled
2 cups Olive Us Oregano White 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
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.