Get Pickling! Here's A Mexican Take On Pickled Root Vegetables

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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

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