Escabeche (pickled Vegetables)

Total Time: 8 hrs 25 mins Preparation Time: 25 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 1/4 cup extra virgin olive oil
• 12 garlic cloves, peeled
• 1 medium yellow onion, peeled and cut into wedges
• 4 carrots, peeled and sliced diagonally
• 1 teaspoon black peppercorns
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried marjoram
• 8 bay leaves
• salt
• 1 head cauliflower, cored and cut into florets
• 4 jalapenos, stemmed, seeded and chopped
• 1 1/2 cups vinegar
• 3 medium zucchini, trimmed and sliced diagonally
• 1 lb jicama, peeled, trimmed and cut into 3/4-inch dice

Recipe

• 1 heat oil in large pan over medium-high heat until hot but not smoking. add garlic and onions and saute for 3 minutes, stirring constantly.
• 2 reduce heat to medium and add carrots, peppercorns, thyme, oregano, marjoram and bay leaves. cover and cook for 2 minutes. season to taste with salt.
• 3 add cauliflower, jalapenos, vinegar and 1 cup water. stir well, cover, and cook over medium heat for 5 minutes.
• 4 add zucchini and jicama. cover and cook for 5 minutes more. vegetables should remain crunchy. do not overcook.
• 5 transfer to a bowl and discard bay leaves. cover and refrigerate overnight. serve at room temperature.