Spicy Pickled Winter Vegetables

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Prep Time: 15-20 minutes
Cook Time: 5 minutes
Yield: 2 quarts



  • 4 cups water
  • 10 cloves garlic, peeled
  • 2 cups Gustare Santorini Oregano Balsamic Vinegar
  • 6 tsp. kosher salt
  • 1 tsp. celery seed
  • 1 tsp. coriander seed
  • 1 tsp. mustard seed
  • ½ tsp. black peppercorns
  • 1 bay leaf, torn


  • 6 young carrots, peeled and cut in half lengthwise
  • 1 cup cauliflower florets
  • 2 shallots, thickly sliced
  • 6-8 whole dried red chilies (depending on how hot you like it)
  • 2 quart-size mason jars with screw-top lids


  1. In a medium saucepan bring 4 cups water to a boil. Reduce to a simmer and add the garlic. Cook for 5 minutes. Add the balsamic and salt. Raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.
  2. 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 and better after a couple of days. They’ll keep for about 2 months, refrigerated. Enjoy!