Chiles en Escabeche (Pickled Peppers)

Steps

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1. 1
   Prepare all ingredients. Wash one kilo of fresh jalapeño peppers and gather six serrano peppers, one medium cauliflower, spring onions, large onions, garlic, carrots, black peppercorns, cloves, marjoram, bay leaves, oregano, and thyme.
   ▶ ≈0:17
2. 2
   Cut the peppers. Slice most of the jalapeños into rounds. Set aside a few whole serrano peppers and make a light slit so the vinegar can penetrate.
   ▶ ≈0:46
3. 3
   Cut the vegetables. Break cauliflower into florets, slice the onions into rings, and cut the carrots into thin slices.
   ▶ ≈1:22
4. 4
   Quickly sauté the spring onions and garlic in hot oil until slightly softened. Remove and drain.
   ▶ ≈1:38
5. 5
   Sauté the sliced large onions until slightly tender. Remove and drain.
   ▶ ≈1:58
6. 6
   Sauté the carrot slices until slightly tender. Remove and drain.
   ▶ ≈2:30
7. 7
   Add more oil to the same pot and sauté the cauliflower florets and all the prepared peppers until slightly softened.
   ▶ ≈2:44
8. 8
   Combine all the sautéed vegetables and peppers together. Add marjoram, black peppercorns, cloves, bay leaves, oregano, and thyme.
   ▶ ≈3:15
9. 9
   Season. Add salt, one cup of white vinegar, and warm water. Adjust vinegar according to personal preference for a stronger or milder taste.
   ▶ ≈4:05
10. 10
    Cook until all ingredients are fully combined and flavored. Transfer to a serving dish.
    ▶ ≈4:47