Get Pickling! Heres A Mexican Take On Pickled Root Vegetables

• olive oil, enough to generously coat the bottom of the pot
• 1 head garlic, split in half horizontally
• 6 allspice berries
• 1 tablespoon coriander seeds
• 2 teaspoons black peppercorns
• 2 fresh chile peppers
• 1 bay leaf
• 2 sticks cinnamon
• red wine or apple cider vinegar
• shallots, cipollini or any small version from the allium family, peeled and sliced in half
• carrots, sliced into strips or batons
• small potatoes (boiled until slightly tender)
• cauliflower, beets or whatever catches your eye at the market

1. Combine all the ingredients for the pickle base in a pot large enough to hold all of your pickles and place over medium low heat.
2. Add the shallots and potatoes and cook for 5 minutes, shaking the pan occasionally.
3. Add the carrots and whichever other vegetable you choose to pickle and simmer until the carrots are cooked through but still crisp.
4. Turn off the heat and add enough vinegar to coat the vegetables.
5. Resist eating them for a few hours and at least three days for optimum flavor.
6. They will keep for two weeks stored in an airtight container in the fridge.

olive oil, garlic, berries, coriander seeds, black peppercorns, fresh chile peppers, bay leaf, cinnamon, red wine, shallots, carrots, potatoes, cauliflower

Taken from www.foodrepublic.com/recipes/get-pickling-heres-a-mexican-take-on-pickled-root-vegetables/ (may not work)