Pickled Cauliflower Carrots and Jalapenos Escabeche

Ingredients

• 1 cup small cauliflower florets
• 1 cup carrots (sliced into 1/8-inch-thick coins)
• 1/2 cup red onion (halved and cut lengthwise into 1/2-inch thick slices)
• 1 1/2 cups jalapeno chilies (in 1/4-inch-thick rounds)
• 1 cup rice wine vinegar
• 1 cup water
• 2 tablespoons sugar
• 2 tablespoons kosher salt
• 5 whole cloves
• 1 tablespoon oregano
• 1 bay leaf
• 2 large cloves garlic (lightly crushed)

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