Verduras en Escabeche (Pickled Vegetables)

[April B.]

Verduras en Escabeche (Pickled Vegetables)

1/2 cup (125 ml) corn or canola oil
4 heads garlic, outer skin removed and top sliced off
6 carrots, cut into 1/4-inch (5 mm) slices
6 jalapeno chiles, cut into 1/2-inch (1 cm) slices
1 medium onion, cut into 1/2-inch (1 cm) slices
4 cups (1 L) white vinegar
2 cups (500 ml) water
2 Tbs (30 ml) dried oregano, preferably Mexican
3 bay (laurel) leaves
2 tsp (10 ml) whole black peppercorns
2 tsp (10 ml) salt
1 medium cauliflower, cut into florets
20 green beans (haricots), trimmed and cut into
2-inch (5 cm) lengths

Heat the oil in a large, deep skillet over moderate heat and saute the
garlic heads until the skin begins to crisp, about 5 minutes. Add the
carrots, jalapenos, and onion and cook for 2 minutes. Add the
vinegar, water, and seasonings and bring to a boil. Add the
cauliflower and green beans and simmer for 3 minutes. Ladle the
vegetables and liquid into sterilized jars and refrigerate overnight.
Serve at room temperature. Will keep for up to 1 week. Makes about
2 quarts (2 L).