Jalapeño, Cauliflower, & Carrot Pickles (Escabeche)

Ingredients

• 1 tablespoon vegetable oil
• 1 pound jalapeño chiles, stems and seeds removed, cut into rings
• 3 carrots, peeled and cut into rings
• 1 small head of cauliflower, cut into florets
• 1 medium yellow onion, cut into rings or slivers
• 4 cloves garlic, minced
• 4 teaspoons peppercorns
• 4 teaspoons cumin seeds
• 4 sprigs cilantro
• 4 bay leaves
• 2 cups white vinegar
• 2 teaspoons kosher salt

Instructions

1. Sterilize the jars and lids in either a large pot of boiling water or dishwasher. Remove jars and lids with tongs and place on a clean surface.
2. Heat the oil in a skillet on medium-low. Add the jalapeños, carrots, cauliflower, and onions. Cook for 5 minutes, stirring occasionally.
3. Divide among the jars the garlic, peppercorns, cumin seeds, cilantro, and bay leaves, then pack each jar with the cooked pepper mix. Add 1/2 cup of vinegar to each jar, then fill the rest of the jar with water, leaving 1/4 inch at the top. Top each jar with 1/2 teaspoon of salt.
4. Seal the jar and then give it a good shake. Refrigerate overnight, and then they should be ready within 24 hours. They will keep in the refrigerator for a month.
5. Serve as an appetizer with tortilla chips.

Notes