Prep Time:15 mins — Cook Time: 5 mins — Total Time: 20 mins — Yield: 1 quart pickles

Learn how to make spicy quick-pickled vegetables (jalapenos en escabeche)! They are so easy to make. Pickled veggies are great on salads, sandwiches, and other dishes.

Ingredients

• 1/2 medium cauliflower, florets cut into small, bite sized pieces
• 2 medium carrots, cut on a sharp diagonal into 1/8″ thin rounds
• 1 small white or yellow onion, sliced into very thin rounds
• 2 medium jalapenos, sliced into thin rounds
• 6 garlic cloves, quartered
• 1 cup plain white vinegar or apple cider vinegar
• 1 cup water
• 1 TBSP salt
• 1 1/2 TBSP honey or maple syrup
• 1 bay leaf
• 1 tsp oregano (preferably Mexican oregano)
• freshly ground black pepper

Instructions

1. Pack the cauliflower, carrots, onion, jalapenos, and garlic, into a quart-sized wide-mouth mason jar. Place the jar in the sink, since you’ll be pouring hot liquid into it soon.
2. In a medium saucepan, combine the vinegar, water, salt, honey, bay leaf, oregano, and a generous amount of freshly ground black pepper. Bring the mixture to a simmer over high heat, then carefully pour the hot vinegar mixture into the jar. You should have enough to completely submerge the vegetables (maybe a little extra). Tuck the bay leaf into the side of the jar.
3. Let the pickles cool to room temperature (about 1 1/2 hours) before tapping the jar to remove air bubbles. The pickles should be pretty well pickled and ready to consume at this point. If you’re not eating them right away, securely fasten the lid and refrigerate for up to a month.