Rinse the serrano chilies with cold water. Make a cut at the tip in a x pattern so the liquid from the escabeche can enter the jalapeno.
In a 2 qt saucepan add olive oil, jalapeno, onions, carrot, cauliflower, and garlic. Cook over medium heat for 5-10 minutes.
Add the apple cider vinegar, kosher salt, bay leaf, dried oregano, marjoram, thyme sprigs, and white sugar. Bring the mixture to a boil and reduce the heat to low. Cook for an additional 5 minutes.
Add vegetable mixture to a sterilized pint jar. Top with the liquid and make sure to leave ½ inch room from the top. Wipe the rim of the jar and place lid on top. Make sure not to overtighten.
Add the jar to a hot water bath for 10 minutes. Make sure that the jar is covered with 1 inch of water. Your hot water bath should have a wire rack in the bottom, so the jar doesn’t come in direct contact with the bottom of the pan.
Remove the jar from the water and let cool on the counter for 24 hours. This product will be shelf stable for up to 12 months.
The flavor will take around 2 weeks to fully develop. Patience is a virtue with this one.
Chef Cory Morris’ extensive travels to Spain, Argentina and Portugal have influenced his cooking style and inspired dishes in some of Chicago’s top restaurants. A Food Network Champion and Beat Bobby Flay Winner, Chef Morris has an impressive portfolio as the former executive chef at Lettuce Entertain You and Culinary Director of Eat Purely, a home meal delivery service.