Carrot Escabeche (Mexican Pickled Carrots and Chilis)

Recipe by dicentra
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
  • Add the remaining ingredients and cook for 2 minutes. Pour into a bowl and cool to room temperature.
  • Refrigerate for at least 1 hour. Serve cold or at room temperature.
Advertisement