Mexican Pickled Carrots (Escabeche)

Recipe by zeldaz51
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 20mins
SERVES: 20

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the sliced vegetables in a non-reactive container that has a tight-fitting lid.
  • Combine remaining ingredients in a saucepan and bring to a boil. Reduce heat to a simmer and cook 2 to 3 minutes.
  • Pour the hot pickling liquid over the vegetables and allow to cool at room tenmperature. Discard any leftover liquid.
  • When cool, cover and refrigerate the pickles for at least 3 hours.
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