A: 6T vegetable oil
5c garlic, whole and peeled
B: 6 carrots (500g), sliced medium on the bias
3-4C sliced hot peppers (650g), seeded and sliced lengthwise
3 onions, peeled, halved and sliced
C: 3 bay leaves
2t peppercorns, coarsely ground
1 1/2t salt
D: 2C vinegar (approximate)
1. Saute (A) in a pan about 3 minutes.
2. Add (B) and saute until just before onions begin to turn translucent.
3. Pack tightly into canning jars, add (C).
4. Add (D) to fill jars, close, and refrigerate 2 days.
$Id: escabeche,v 1.4 2013/10/27 01:01:29 deaven Exp $
Ingredient list only (can be imported to MyFitnessPal)