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1
In a large pot, bring 10 cups water and 1 tablespoon salt to a boil.
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2
Add the cauliflower and potatoes and cook for 5 minutes.
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3
Remove from the pot and place in a colander set over a bowl to drain.
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4
Add the carrots and cook for 3 minutes.
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5
Remove the carrots from the pot and add to the colander.
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6
Add the jalapenos and cook for 2 minutes.
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7
Remove from the heat and add to the colander.
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8
Drain the cooked vegetables of excess water and place them in a 9-by-13-inch glass baking dish.
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9
In a large heavy saute pan, heat the olive oil over medium heat.
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10
Add the garlic and cook until fragrant, about 4 minutes.
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11
Add the onion and cook until softened but not browned, about 2 minutes.
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12
Turn the heat off.
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13
Sprinkle a drop or two of vinegar into the oil.
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14
If it splatters, allow the oil to cool until no splattering occurs.
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15
Then add the vinegar, peppercorns, bay leaves, oregano and remaining 2 teaspoons salt.
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16
Stir to combine.
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17
Return the pan to medium heat and cook for 3 minutes.
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18
Pour the pickling liquid over the reserved vegetables and toss to combine.
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19
Cool the vegetables to room temperature, cover with plastic wrap and refrigerate overnight.
