Escabeche (Mexican Pickled Vegetables) Recipe

• 1 1/2 c. Salad oil
• 1/2 c. White vinegar
• 1 Tbsp. Dijon mustard
• 2 Tbsp. Fresh oregano
• 2 tsp Salt (or possibly to taste)
• 1 tsp Black pepper (or possibly to taste)
• 1 c. Broccoli florts, cooked al dente
• 1 c. Cauliflower florets, cooked al dente
• 1 x Red bell pepper, seeded, julienned
• 1 x Green bell pepper, seeded, julienned
• 1 c. Carrots, sliced, cooked al dente
• 1 sm Yellow onion, julienned
• 1 sm Red onion, julienned
• 1 c. Baby corn
• 1 c. Pickled Jalapeno chiles (whole), liquid removed and reserve juice
• 1 c. Pickled Jalapeno chiles (sliced), liquid removed and reserve juice

Directions