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Mexican Pickled Carrots (Escabeche)

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“Adapted from the Fresh Approach Cooking blog, I've added a couple of things to it. This is a refrigerated pickle, crisp, spicy, and addictive. It will keep a couple of months or longer in the fridge. The cooking time is the minimum refrigeration time for the pickle.”
READY IN:
3hrs 20mins
SERVES:
20
YIELD:
1 quart, approximately
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the sliced vegetables in a non-reactive container that has a tight-fitting lid.
  2. Combine remaining ingredients in a saucepan and bring to a boil. Reduce heat to a simmer and cook 2 to 3 minutes.
  3. Pour the hot pickling liquid over the vegetables and allow to cool at room tenmperature. Discard any leftover liquid.
  4. When cool, cover and refrigerate the pickles for at least 3 hours.

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