escabeche (spicy pickled vegetables)

Ingredients For escabeche (spicy pickled vegetables)

• 1 Tbsp

  olive oil
• 1

  large yellow or white onion, peeled and thinly sliced
• 2

  carrots, peeled and sliced
• 1/2 lg

  florets from cauliflower
• 6 clove

  fresh garlic
• 2

  large jalapeno or serrano chilies, seeded, membrane removed and sliced lengthwise into slivers
• 1 1/2 Tbsp

  kosher salt
• 1 1/4 c

  water
• 1/2 c

  distilled white vinegar
• 1 1/2 tsp

  sugar
• 1

  bay leaves
• 1/4 tsp

  dried oregano
• 1/4 tsp

  dried marjoram
• 1/4 tsp

  dried thyme