Winter Pickles

 by Rachel Bradley


Ingredients for the Brine (for each 1-quart jar)

  • 10 cloves garlic, peeled
  • 2 cups Fresh Harvest 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

 

For the Vegetables (for each 1-quart jar)

  • 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.

 

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