Spicy Pickled Winter Vegetables​

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Ingredients for the brine: 

• 10 cloves garlic, peeled
• 2 cups Oregano White Balsamic Vinegar
• 6 teaspoons kosher salt
• 1 teaspoon Attar Celery Seed
• 1 teaspoon Attar Coriander Seed
• 1 teaspoon Attar Mustard Seed
• 1/2 teaspoon Attar Tellicherry Peppercorns
• 1 Attar 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)

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​​​​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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Enjoy!!!

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