Escabeche Casa Del Sol
| Yield: | 1 Servings |
| Categories: | Vegetables |
| 12 | Cloves garlic; peeled | |
| 1 | md | Onion; cut in wedges |
| 3/4 | c | Olive oil |
| 4 | Carrots; peeled, sliced thin | |
| 1 | ts | Whole black peppercorns |
| 1 1/2 | c | White vinegar |
| 1 | cn | (3.5-oz) pickled Jalapenos |
| 2 | c | Water |
| 3 | tb | Salt |
| 1 | Head cauliflower; in florets | |
| 12 | sm | Bay leaves |
| 3 | Zucchini; thinly sliced | |
| 3/4 | ts | Each: thyme; oregano, marjoram |
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