Carrot Escabeche (mexican Pickled Carrots And Chilis)

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

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

Recipe

• 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.