Pickled Vegetables

Directions

1. 1
   In a heavy saucepan, bring 10 cups water and the salt to a boil.
2. 2
   Add the cauliflower and cook for 3 minutes, then remove from the pot and reserve.
3. 3
   Add the carrots and cook for 3 minutes, then remove from the pot and reserve.
4. 4
   Add the potatoes and cook for 5 minutes, then remove from the pot and reserve.
5. 5
   Add the jalapenos and cook for 2 minutes, then remove from the pot and reserve.
6. 6
   In a large heavy saute pan, heat the olive oil over medium-high heat.
7. 7
   Add the garlic and cook until fragrant, about 4 minutes.
8. 8
   Remove the garlic from the oil and discard.
9. 9
   Add the vinegar and bay leaves to the oil.
10. 10
    Add the sea salt, oregano, peppercorns and onions.
11. 11
    Cook for 3 minutes.
12. 12
    Toss the onion mixture with the reserved vegetables in a 13-by-9-inch baking dish.
13. 13
    Cool the vegetables, cover with plastic wrap and refrigerate until ready to use.