Sides/Escabeche
| 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 leaf |
| 2t oregano | |
| 1t marjoram | |
| 1t thyme | |
| 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. |
Servings: 18