Entree

Verduras en Escabeche

Pickled Vegetables

Oregano leaves
Thyme leaves
Bay leaves
Olive Oil and Cider Vinegar
4 allspice or whole black peppercorn
Salt
1 cauliflower in regular pieces
2 carrots in diagonal slices
1 zucchini in diagonal slices
10 medium size garlic
10 green onions
2 or more chiles Jalapeno in stripes

In a saucepan, fry the onions and garlic with low heat, just to give aroma to the oil, put them aside and add the vegetables and the chile, fry the same way. Add 1 cup of water, remember we are cooking with low heat. Add the rest of the ingredients, the garlic and onions go again to the pan, cover the lid, and cook until the vegetables are al dente.

They can be served with tortilla chips or tostadas.

Notes:
This vegetables are taster when they are room temperature, so prepare them with enough time. They can be also prepared days before, and stored in a jar, like pickles.