Carrot Escabeche (Mexican Pickled Carrots and Chilis)

From Meals in Heels

• Ready In: 20 mins
• Yields: 2 cups

Ingredients

• 10 1⁄2 fluid ounces cider vinegar
• 1  tablespoon flaked sea salt
• 1  tablespoon caster sugar (superfine)
• 1  teaspoon dried oregano
• 4  carrots, finely diced
• 1  jalapenos or 1  small green chili, thickly sliced
• 1  small onion, finely diced
• 2  garlic cloves, halved

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.