Zanahorias en Escabeche Mexicanas

Ingredientes

• 1 1/2 pound carrots
• 1 small onion (sliced)
• 3-4 serrano or jalapeño chilies (whole or sliced)
• 1 1/4 vinegar (white or apple cider)
• 1 1/4 water
• 1 Tablespoon Mexican oregano
• 3 bay leaves
• 1/2 teaspoon black peppercorns (lightly crushed)
• 3 cloves garlic (peeled)
• 3 Tablespoons olive oil
• 1 teaspoon table salt (or more, to taste)

Preparación

1. 1

   Peel and cut the carrots into coins or diagonal slices more or less of the same thickness.

2. 2

   Heat the olive oil in a large pan over medium heat.

3. 3

   Add garlic, carrots, onions, black peppercorns, and chilies. Sauté for 2 minutes over medium-high heat.

4. 4

   Pour the vinegar and water into the pan.

5. 5

   Add salt, bay leaves, and oregano. Mix well to combine the ingredients, lower the heat, and bring the mixture to a simmer.

6. 6

   Cook uncovered for 4-5 minutes or until the carrots have the desired level of tenderness (read notes). Adjust salt to taste.

7. 7

   Remove the pan from the heat and allow the mixture to reach room temperature.

8. 8

   Transfer the pickled carrots to sterilized jars along with the pickling brine.

9. 9

   You can eat right away or refrigerate overnight for the best flavor.