Escabeche De Mexicana

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 2 tablespoons olive oil
• 1 small onion, thickly sliced
• 5 garlic cloves, peeled quartered
• 8 cups water
• 15 jalapeno chiles, seeded (5 sliced into thin strips, rest quartered)
• 1 lb carrot, peeled sliced 1/2 inch thick
• 1 1/4 cups cider vinegar
• pickling salt
• 1 teaspoon dried oregano (try to use mexican oregano)
• 4 bay leaves
• vinegar

Recipe

• 1 heat the oil in a large saucepan over medium high heat. add the onion and saute for three minutes, then add the garlic. continue cooking until the onions are soft, 1-2 minutes more.
• 2 add the water and bring to a boil. add the jalapenos and carrots and cook for 5 minutes, until slightly softened. add the cider vinegar, 1 tbsp pickling salt, oregano and bay leaves and simmer for 1 minute. remove from heat and allow to cool completely.
• 3 transfer the jalapenos, carrots and onions with slotted spoon or tongs into sterilized glass quart-sized jars. throw away the bay leaves.
• 4 cover the vegetables with the cooking liquid until the jars are three-quarters full. add 1 tbsp pickling salt to each jar and fill to the top with vinegar.
• 5 cap each jar tightly and store in the refrigerator for up to several months. the pickled vegetables can be used starting one week later.