Guatemalan Pickled Vegetables(Verduras En Escabeche De Guatemala) - cooking recipe

Ingredients

5 jalapenos peppers, about 2 inches long
2 Tbsp. corn oil
2 cups diagonal sliced carrots, about 1/8 inch thick slices
1 lb. cauliflower, cut into 1 inch florets
1 cup onion, sliced
5 cloves garlic
1 tsp. thyme
1 tsp. oregano
4 bay leaves
1 tsp. salt
tsp. sugar
1 cup cider or white vinegar

Preparation

Fry the jalapeno peppers in oil for 2 minutes to soften the skins. Remove the jalapenos, slice them open and remove the seeds and fibers. Set aside. Blanch the carrots, cauliflower, onion and garlic separately in boiling water for 2 minutes. Drain well and mix them all together. Place in glass jar or stone crock. Mix thyme, oregano, bay leaves, salt and sugar in the cider/vinegar. Pour over the vegetables and mix well. Allow the escabeche to marinate 1 day before using. The pickled vegetables can be refrigerated or stored at room temperature in a cool place. Without the seeds and fibers, the jalapenos just add flavor and not the heat. This is excellent and very easy to make.