Escabeche

Directions

1.Wash hands with soap and warm water. Wash produce well and chop as directed.

2.Combine vinegar, water, honey, salt in a saucepan and heat until boiling. Then turn it off.

3.Sprinkle the vegetables lightly with salt then sauté them with oregano and vegetable oil until slightly softened, but still with a firm bite. Stir in garlic.

4.Spoon vegetables into mason jars (should fill the jar, 1-2 depending on size). Add peppercorns.

5.Pour in hot liquid. Seal with lid and allow to cool on counter. Good in refrigerator for about a month, as long as vegetables stay covered with liquid.