Jalapeno Escabeche

Photo: flickr user El Gran Dee

Ingredients

3 white onions, each cut into 8

6 carrots, sliced on the

diagonal approx. 1 inch wide

3 mediums zucchini, sliced on the

diagonal approx. 1 inch wide

1 head cauliflower, broken into florets

1 medium jicama, peeled and cut into

1 1 inch strips approx. 1 inch wide

12 cloves garlic, cut in 1/2

lengthwise

6 whls jalapenos, stemmed, cut in

half lengthwise

4 cups white vinegar

1 cup olive oil

4 cups water

cup fresh lime juice

1 teaspoon pickling salt or sea salt

6 bay leaves, broken in half

2 teaspoons crushed dried oregano

1 tablespoon minced fresh rosemary

10 whls cloves

Preparation

Place the onions, carrots, zucchini, cauliflower, jicama, garlic, and jalapenos in a glass jar or pottery crock. Combine the vinegar, oil, water, lime juice, salt, bay leaves, oregano, rosemary, and cloves in a saucepan and bring to a boil. Pour over the vegetables in the jar. Loosely cover until the contents come to room temperature. Then tightly cover and store in the refrigerator for at least 48 hours before using. Pour the liquid off and remove the bay leaves. Serve the escabeche with tortilla chips or tostadas. It will keep in the refrigerator for up to 2 weeks in the liquid.

SERVING SUGGESTIONS: Serve with drinks or as an accompaniment to a southwestern meal. Great with seafood and a real waker upper with eggs for brunch.