In a Pickle

On a trip to Trader Joe's last week I was forced to purchase an eight ounce container of jalepenos even though I only needed one. Eight ounces is about 8-10 chilies.  I ended up sneaking in one or two here or there but was still left with a small surplus, enough for escabeche or pickled jalepenos.

Pickled Jalapenos

1 tablespoon olive oil

1 small onion, sliced

1/2 head cauliflower, cut into small pieces

6 jalapenos,halved lengthwise, seeds and ribs removed

3 carrots, peeled and sliced

1 head garlic, cloves separated and peeled

4 bay leaves

1 tablespoon thyme

2 tablespoons  kosher salt

1 tablespoon black peppercorns

1 teaspoon corriander

1 teaspoon oregano

1 1/2 cup vinegar (white or cider)

1 1/2 cup water

Saute onions until clear, about 2 minutes.  Add remaining veggies and cook 2 minutes more.  Add remaining ingredients and simmer about 30 minutes.  Cool.  Will last about one week refrigerated.