Ingredients for the brine:
10 Cloves garlic, peeled
2 cups Buona Cucina Oregano White Balsamic Vinegar
6 teaspoons kosher salt
1 teaspoon celery seed
1 teaspoon coriander seed
2 teaspoon mustard seed
½ 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 will keep for about 2 months under refrigeration.