Simple Pickled by Linda Black Elk

Whether you call them escabeche, escabeche en vinegar, or giardiniera, these simple pickled veggies are delicious with every meal. Whether they’re served with some tacos or a bison burger, this recipe is a simple way to preserve veggies as a pungent, nutritious side dish!
INGREDIENTS
2 tsp olive oil (or whatever oil you have on hand)
8-10 pearl onions, or one large yellow onion, quartered
3 large carrots, sliced
1 bunch cauliflower, separated in to florets
12 whole cloves garlic
6 jalapeños, quartered
3 tsp salt
2 ½ cups water
1 cup white vinegar (or whatever vinegar you prefer)
1 tsp maple sugar
2 California bay leaves
½ tsp dried oregano or 1 TB fresh
½ tsp dried thyme or 1 TB fresh
DIRECTIONS
Add herbs evenly to two-quart jars.
Add oil to large cooking pot and place over low heat. Add the vegetables and salt and “sweat” the mixture for about 10 min until softened. Keep the heat on low to avoid browning vegetables. Add water, vinegar, sugar and bring to a low boil.
Remove cooking put from heat and divide the veggies and brine between the two jars.
Note: let sit for a few weeks before use for the best flavor
Chapters:
0:05 Intro
0:11 Prep
0:33 Cooking
2:22 Storage