3, 16 ounce Mason jars (or any sealable glass jar)
1 cup carrots, sliced
2½ cups cauliflower florets
1 bunch radishes, sliced
2 jalapenos, sliced & seeds removed
6 garlic cloves
3 bay leaves
1 tablespoon organic sugar
1¼ teaspoons sea salt
1 teaspoon peppercorns
1 cup distilled vinegar
2 cups water
Instructions
Divide peppercorns and bay leaves between the three Mason jars. Peel garlic cloves but leave whole and divide between jars.* Layer carrots, cauliflower, radishes, and jalapenos in jars.
In a pot, combine vinegar, water, salt, and sugar. Bring to a boil on the stovetop then simmer until the sugar has dissolved, about 30 seconds. Pour vinegar mixture over vegetables and allow to cool for one hour before sealing and refrigerating.
Escabeche is ready to eat as soon as it's chilled but it's best to allow the flavors to develop for a full day.
Escabeche will keep in the refrigerator for up to 3 weeks.
Notes
* Sometimes the garlic cloves will turn blue in the vinegar solution. Not to worry, it's a completely normal enzymatic reaction and is not harmful.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/classic-escabeche-mexican-pickled-vegetables/