Carrot Escabeche Mexican Pickled Carrots And Chilis

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From meals in heels

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Steps

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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.

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Add the remaining ingredients and cook for 2 minutes.

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Pour into a bowl and cool to room temperature.

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Refrigerate for at least 1 hour.

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Serve cold or at room temperature.

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Ingredients

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cider vinegar, flaked sea salt, caster sugar, dried oregano, carrots, jalapenos, onion, garlic cloves