Escabeche (Mexican Pickled Vegetables)
| Yield: | 20 Servings |
| Categories: | Appetizers |
| 1 1/2 | c | Salad oil |
| 1/2 | c | White vinegar |
| 1 | tb | Dijon mustard |
| 2 | tb | Fresh oregano |
| 2 | ts | Salt (or to taste) |
| 1 | ts | Black pepper (or to taste) |
| 1 | c | Broccoli florts; cooked al dente |
| 1 | c | Cauliflower florets; cooked al dente |
| 1 | Red bell pepper; seeded, julienned | |
| 1 | Green bell pepper; seeded, julienned | |
| 1 | c | Carrots; sliced, cooked al dente |
| 1 | sm | Yellow onion; julienned |
| 1 | sm | Red onion; julienned |
| 1 | c | Baby corn |
| 1 | c | Pickled Jalapeno chiles (whole); drained and reserve juice |
| 1 | c | Pickled Jalapeno chiles (sliced); drained and reserve juice |
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