Verduras en Escabeche (Pickled Vegetables - Guatemala) 5 jalapeño chiles, each about 2 inches long 1 tablespoon corn oil 2 cups diagonal 1/8-inch thick slices carrots 1 pound cauliflower, cut into 1-inch florets 1 cup sliced onion 5 garlic cloves 1 teaspoon thyme 1 teaspoon oregano 4 bay leaves 1 teaspoon salt 1 teaspoon granulated sugar 1 cup cider or white vinegar
Fry the chile peppers in the oil for 2 minutes to soften the skins. Remove the chiles, slice them open vertically, and remove seeds and fibers. Set aside.
Blanch the carrots, cauliflower, onion and garlic separately in boiling water for 2 minutes. Drain well and mix them all together. Put them into a glass jar or stone crock.
Mix the thyme, oregano, bay leaves, salt and sugar in the vinegar. Pour this over the vegetables and mix well. Allow the escabeche to marinate for 1 day or more before using. The pickle can be refrigerated or stored at room temperature in a cool place.