Escabeche

Ingredients

• 1 1/2 vegetable oil
• 1/2 cup white vinegar
• 1 T Dijon mustard
• 2 Tbl oregano
• 2 tsps salt (or to taste)
• 1 tsp black pepper (or to taste)
• 1 cup broccoli florets, cooked al dente
• 1 cup cauliflower florets, cooked al dente
• 1 cup green bell pepper, seeded and julienned
• 1 cup carrots, sliced and cooked al dente
• 1 small red onion, julienned
• 1 small yellow onion, julienned
• 1 cup baby corn
• 1 cup pickled jalapeno chiles (whole) drained and juice reserved
• 1 cup pickled jalapeno chiles, sliced and drained, reserve juice