The Vintage Olive

Fresh Extra Virgin Olive Oil & Aged Balsamic Vinegar

Discover... Taste... Enjoy!

Spicy Pickled Winter Vegetables
WITH OREGANO BALSAMIC

INGREDIENTS FOR BRINE: 
10 cloves garlic, peeled
2 cups *Oregano White Balsamic*
6 tsp *Herbal Sea Salt*
1 tsp celery seed
1 tsp coriander seed
1 tsp mustard seed
1/2 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) 


DIRECTIONS:
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.

*Items* available
at The Vintage Olive

 
Peppertree Shopping Center        8101B  Vaughn Rd        Montgomery, AL 
334.260.3700      Tues-Sat 10AM-6PM      info@thevintagelive.com