Mexican Pickled Carrots (Escabeche) - cooking recipe

Ingredients

10 carrots, peeled and sliced diagonally
6 -8 small radishes, quartered
2 fresh green jalapenos, with seeds, sliced thickly crosswise
2 garlic cloves, thinly sliced
2 teaspoons Mexican oregano
1 medium white onion, thinly sliced
1 cup white vinegar
1 cup filtered water
1 teaspoon granulated sugar
4 teaspoons salt
5 bay leaves
1/2 teaspoon black peppercorns

Preparation

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.