Name: Pickled jalapenos (escabeche)
Yield: 6 pints
Ingredients: 1 pound jalapeños, cut into rings; 1 small head cauliflower, cut into florets; 3 carrots, peeled and cut into rings; 1 small onion, cut into rings or slivers; 6 cloves garlic, minced; 1 tablespoon canola oil; 6 teaspoons kosher salt; 6 teaspoons peppercorns; 6 teaspoons cumin seeds; 6 sprigs cilantro; 2 1/2 cups white vinegar; Water; Six sterilized pint jars