Escabeche - Mexican Pickled Vegetables

Ingredients

• 1 1/2 cups white vinegar
• 1 1/2 cups water
• 1/4 cup sugar
• 1 teaspoon salt
• 2 large carrots cut on the diagonal, about 1/4″
• 3 jalapeños large, cut off the small end of the jalapeno, then prick several times with tip of a knife
• 1/2 white onion sliced in half lengthwise, pole to pole so you have two quarters of the onion then across in 1/4″ slices
• 1/2 bell pepper sliced then cut into pieces about 1 1/2″ long
• 3 cloves garlic peeled and halved lengthwise if large
• 8 black peppercorns
• 1/2 teaspoon marjoram or 1/2 teaspoon Mexican oregano

Nutrition

• Calories : 130 calories
• Carbohydrate : 26 grams
• Fiber : 3 grams
• Protein : 1 grams
• Sodium : 830 milligrams
• Sugar : 21 grams