Prep vegetables by destemming the jalapeno peppers and cutting them into ¼ inch sized slices. Peel the carrots and also cut them into ¼ inch sized slices. Peel the onion and cut it into thin slices. And finally, break down the cauliflower into bite-sized florets.

Sautee the vegetables: Get out a large walled pan or skillet and add the ¼ cup of oil to it. Place this over medium heat and toss in the jalapenos, carrots, onion, cauliflower, and garlic. Sautee these ingredients for 5 to 8 minutes or until the onions begin to turn translucent. Toss in the bay leaves, black peppercorns, oregano, and thyme. Stir to incorporate and continue to sautee everything for another minute or two.

Simmer in liquid: Add the vinegar, water, and salt to the pan/skillet and stir to incorporate everything together. Bring the liquid up to a simmer and let everything cook for about 10 minutes or until the jalapenos have turned to a dull olive green color.

Jar the escabeche: Use a slotted spoon to transfer the cooked vegetables to sanitized jars. Then spoon most of the remaining liquid into the jars so that it covers the vegetables. Cover the jars with lids, let them cool to room temperature, then place them into your fridge for 12 hours before eating.

Enjoy!