Escabeche (Pickled Vegetables)

Ingredients

• 1/4 cup extra virgin olive oil ⓘ
• 12 garlic cloves, peeled
• 1 medium yellow onion, peeled and cut into wedges ⓘ
• 4 carrots, peeled and sliced diagonally ⓘ
• 1 teaspoon black peppercorns ⓘ
• 1 teaspoon dried thyme ⓘ
• 1 teaspoon dried oregano ⓘ
• 1 teaspoon dried marjoram ⓘ
• 8 bay leaves ⓘ
• salt ⓘ
• 1 head cauliflower, cored and cut into florets ⓘ
• 4 jalapenos, stemmed, seeded and chopped ⓘ
• 1 1/2 cups white vinegar ⓘ
• 3 medium zucchini, trimmed and sliced diagonally
• 1 lb jicama, peeled, trimmed and cut into 3/4-inch dice ⓘ