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

$Id: escabeche,v 1.5 2018/05/09 02:51:25 deaven Exp $

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