Verduras en Escabeche (Pickled Vegetables)

Ingredients

• •5 jalapeno chiles, each about 2 inches long
• •1 tablespoon corn oil
• •2 cups diagonal 1/8 inch thick slices of carrots
• •1 pound cauliflower, cut into 1 inch florets
• •1 cup sliced onion
• •5 garlic cloves
• •1 teaspoon thyme
• •1 teaspoon oregano
• •4 bay leaves
• •1 teaspoon salt
• •1 teaspoon sugar
• •1 cup cider or white vinegar

Directions

1. 1Fry the chile peppers in the oil for 2 minutes to soften the skins.
2. 2Remove the chiles, slice them open vertically, and remove seeds and fibers. Set aside.
3. 3Blanch the carrots, cauliflower, onion and garlic separately in boiling water for 2 minutes. Drain well and mix them all together. Put them into a glass jar or
4. 4stone crock.
5. 5Mix the thyme, oregano, bay leaves, salt and sugar in the vinegar. Pour this over the vegetables and mix well. Allow the escabeche to marinate for 1 day or more before using. The pickle can be refrigerated or stored at room temperature in a cool place.