Carrot Escabeche (Mexican Pickled Carrots And Chilis) - cooking recipe

Ingredients

10 1/2 fluid ounces cider vinegar
1 tablespoon flaked sea salt
1 tablespoon caster sugar (superfine)
1 teaspoon dried oregano
4 carrots, finely diced
1 jalapenos or 1 small green chili, thickly sliced
1 small onion, finely diced
2 garlic cloves, halved

Preparation

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.
Add the remaining ingredients and cook for 2 minutes. Pour into a bowl and cool to room temperature.
Refrigerate for at least 1 hour. Serve cold or at room temperature.