This is my quick, ghetto version of pickled veggies that go great on tacos, tostadas, pupusas, salads, or eat it with chips! This is more of a curtido and zanahorias en escabeche hybrid using what I like. Cabbage is traditional so feel free to add that and whatever else you think is delicious pickled.

RECIPE

1 carrot sliced into 1/4 inch circles

1 jalapeno sliced thin

1 clove of garlic peeled and smashed

1 onion sliced thin

1/2 teaspoon Mexican oregano

1 teaspoon salt

Equal parts white vinegar and water

METHOD

Add all the veggies and seasonings to a jar. Cover with 50% water and 50% vinegar. Refrigerate 1 hour before using.