Carrot Escabeche (Mexican Pickled Carrots and Chilis)

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Total Time
20mins
Prep
15 mins
Cook
5 mins

From Meals in Heels

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Ingredients

Nutrition

Directions

  1. Place the vinegar, salt, sugar, oregano and 75 ml/2 fl oz/1/4 cup water in a saucepan over medium heat, stirring to dissolve the sugar, and bring to the boil.
  2. Add the remaining ingredients and cook for 2 minutes. Pour into a bowl and cool to room temperature.
  3. Refrigerate for at least 1 hour. Serve cold or at room temperature.