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Carrot Escabeche (Mexican Pickled Carrots and Chilis)

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“From Meals in Heels”
READY IN:
20mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  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.

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