These pickles will taste good in just a few hours, better after a couple of days! And they’ll keep for about 2 months refrigerated.


For the Brine:

2 cups of SOOC Oregano White Balsamic Vinegar
1 teaspoon mustard seed
10 cloves garlic peeled
6 teaspoons kosher salt
1 teaspoon celery seed
1 teaspoon coriander seed
1 teaspoon black peppercorns
2 bay leaves

For the vegetables:

6 young carrots, peeled and cut in half lengthwise
1 cup cauliflower
2 thickly sliced shallots (or one small sweet onion)
6-8 whole dried red chilies (depending on how hot you like it)


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 & salt, raise the heat, and bring to a boil, stirring until the salt dissolves. Remove from heat.

In 2 clean 1 litre mason 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.