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Mexican Pickled Carrots (Escabeche)



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.