Escabeche

2lb of Pearl onions 

1/2 a bell pepper

6 Jalapeños 

1lb of Carrots

1lb of Cauliflower 

5 bay leaves 

5-6 sticks of thyme 

2 cups water 

2 cups vinegar 

2 tbsp salt 

3 tbsp of oil 

Recipe: 

1. Add oil to a hot pan, toss in the pearl onions and bell pepper and cook until the onions are slightly translucent. 

2. Then add in sliced carrots and sliced jalapenos (I deseeded but kept the jalapeno vein). Cook for about 5 minutes. 

3. Then add in the cauliflower along with th bay leaves, thyme, salt, water and vinegar. Mix and cover the pot. 

4. Cook the veggies for about 10 minutes until the cauliflower is cooked al dente. 

5. Allow the escbeche to cool before placing in a jar! Its ready to enjoy after cooking but taste even better after its been pickling for at least 12hrs.