Spicy Pickled Vegetables with Oregano Balsamic

INGREDIENTS FOR BRINE: 
10 cloves garlic, peeled
2 cups OREGANO BALSAMIC*
6 tsp ITALIAN HERBAL SEA SALT
1 tsp celery seed
1 tsp coriander seed
1 tsp mustard seed
½ tsp BLACK PEPPERCORNS*
2 bay leaves

VEGETABLE INGREDIENTS:
6 young spring carrots, peeled
and cut in half lengthwise

1 cup cauliflower

2 thickly sliced shallots

6 dried Thai Chili Peppers
(add more if you like it really spicy) 

In a medium saucepan, bring 4 cups water to a boil, reduce 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 heat.

In clean, 1-quart jars with screw top lids, divide the seeds, peppercorns, shallots and bay leaves between the jars. Place 5 cloves in each jar and 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 keep for about 2 months under refrigeration.

*Available at The Vintage Olive *