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Oregano White Balsamic Spicy Pickled Vegetables



10 cloves garlic
2 cups D’Avolio Oregano White Balsamic
6 tsp kosher salt
1 tsp celery seed

1 tsp coriander seed
1 tsp mustard seed
1/2 tsp lack peppercorns
1 bay leaf, torn


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)


In a medium saucepan  bring 4 cups of water to a boil, reduce the heat so the water simmers and add the garlic.  Cook for 5 minutes.  Add the D’Avolio Oregano vinegar and salt.  Raise the heat to bring the water to a boil, stirring to dissolve the salt.  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 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 few days.  They’ll keep for up to 2 months with refrigeration.

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