ESCABECHE- PICKLED SALAD

By pattie_d

Ingredients

• 2 teaspoons extra light olive oil
• 1 red bell pepper, cut into thick strips or chunks
• 2 cups cauliflower florets
• 3 medium carrots, scrubbed, cut diagonally into 1/2 inch slices
• 2 to 3 jalapeno chili peppers, thinly sliced with seeds
• 1-1/2 teaspoons dried Mexican oregano leaves
• 1-1/2 teaspoons cumin seeds
• 2 bay leaves, crumbled
• 1 cup water
• 1 cup cider vinegar
• 1 tablespoon kosher or coarse sea salt

Preparation

Step 1

Heat oil in a medium saucepan over medium-high heat. Add bell pepper, cauliflower, carrots and jalapeno peppers; sauté 3 minutes. Add oregano, cumin and bay leaves; stir-fry 10 seconds.

Add water, vinegar and salt; bring to a boil. Reduce heat; simmer 2 minutes. Remove from heat; let stand until cooled to room temperature. Ladle into glass jars with lids.

Cover; refrigerate at least 24 hours before serving.

Serve alongside any lunch or dinner as a spicy colorful vegetable.