Verduras en Escabeche

2 cups white vinegar
2 cups water
1/4 cup sugar
2 Tbsp salt
2 sprigs fresh oregano and/or marjoram
1 teaspoon dried oregano
4 cloves garlic
1 bay leaves
2 carrots
peeled and cut into ¼ inch thick slices on the diagonal
1 large red or yellow onion
sliced into 3/8 inch thick quarter moons
3 each jalapenos
sliced into fat diagonal slices or rounds
1 head cauliflower (optional)
cut into 1 inch florettes and blanched until crisp-tender
2 Tbsp oil
For the Liquid
Put all the ingredients for the pickling liquid in a small saucepan and bring to a simmer. Turn off the heat but keep warm. Taste and adjust the seasoning if desired.
For the Vegetables
Meanwhile, heat the oil in a large skillet. Add the carrots and sauté for 3-4 minutes until just starting to soften and color. Add the onions and jalapenos. Sauté 3-4 minutes more. Vegetables should just be slightly cooked and still crisp. Add the optional blanched cauliflower.
Pour the pickling liquid with all the herbs over the vegetables and heat for a minute. Transfer the pickles to a non-reactive bowl or hotel pan and chill in the pickling liquid for at least one hour.
To Serve
Put in a small bowl with small tongs or a fork.