MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chiles En Escabeche (Marinated Vegetables)
 Categories: Mexican, Vegetables
      Yield: 1 Serving
 
    1/2 c  Corn oil or vegetable oil
     12 cl Garlic
      8    Carrots; cut into 1/4" coins
      2    Onions; peeled & wedged
      1    Cauliflower; broken up
     10 sm Red potatoes; parboiled and
           -quartered (canned potatoes
           -work well too)
      1 lb Jalapeños; quartered or cut
           -into rings
      1 qt Distilled white vinegar
  1 1/2 c  Water
      4    Bay leaves
      2 tb Oregano
      2 tb Salt
 
  Preparation time: 30 minutes
  
  Heat oil in large heavy pot. Add garlic, carrots, cauliflower, and
  jalapeños; sauté 6 minutes stirring continuously with wooden spoon.
  Add vinegar, water, and onions and bring to a quick boil. Add
  potatoes, spices, and salt; cover and turn off the heat. Let steep
  for 10 minutes. Uncover and transfer to another container to cool.
  These will keep 2 or 3 weeks in the refrigerator.
  
  Notes: Any hard type vegetable can be used, such as green beans, bell
  peppers. The Chiles can be left off or just a few used for flavor.
  
  Recipe by Bob Gottlieb
  
  Recipe FROM: <https://web.archive.org/web/20080908024730/
  http://www.recfoodcooking.org/sigs/Bob%20Gottlieb/
  Marinated%20Vegetables%20%28Chiles%20en%20Escabeche%29.html>
 
MMMMM