Escabeche (Pickled Vegetables) - cooking recipe

Ingredients

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 white vinegar
3 medium zucchini, trimmed and sliced diagonally
1 lb jicama, peeled, trimmed and cut into 3/4-inch dice

Preparation

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.
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.
Add cauliflower, jalapenos, vinegar and 1 cup water. Stir well, cover, and cook over medium heat for 5 minutes.
Add zucchini and jicama. Cover and cook for 5 minutes more. Vegetables should remain crunchy. Do not overcook.
Transfer to a bowl and discard bay leaves. Cover and refrigerate overnight. Serve at room temperature.