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Escabéche Casa Del Sol (Marinated Vegetables)

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2 tablespoons black peppercorns

1 tablespoon dried thyme

1 tablespoon dried marjoram

1 1/2 teaspoons dried oregano

4 bay leaves

1 whole garlic head

2 1/2 cups (1/2-inch-thick) diagonally sliced carrot (about 1 pound)

2 tablespoons vegetable oil

2 medium onions, each cut into 12 wedges

1 (12-ounce) jar sliced pickled jalapeño peppers, undrained

3/4 cup cider vinegar

1 cup water

4 cups small cauliflower florets

3 cups thinly sliced peeled jicama, cut into triangles

6 cups (1/4-inch-thick) diagonally sliced zucchini

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