Spicy Mexican Style Pickled Carrots (Escabeche)

in

-Place the following in a small saucepan and heat until boiling:

1 cup water

1 cup white vinegar

1/2 tsp dried oregano

1 1/2 tsp sea salt

-Peel and then slice 1 bunch of carrots into 1/2 inch disks.

-Put them in a large jar along with the following:

6 to 8 medium sized whole garlic cloves

2 hot peppers (with seeds intact) cut into slices.

-You can also add some fresh cilantro (optional).

-Pour the hot vinegar over the vegetables.

-Cover the jar tightly and chill for at least 3-4 days before eating.

-These carrots will keep nicely for several weeks.

 

 

Korean Style Cucumber Pickles

in

-In a shallow dish whisk together the following:

1 TBS soy sauce

1 TBS rice vinegar

2 TBS sesame oil

A pinch of cayenne pepper

-Peel and thinly slice up 4-5 pickling cucumbers.

-Crush 2 cloves of garlic and then peel them.

-Add the cucumber and garlic to the vinegar.

-Stir to combine.

-Press down and spread out cucumbers in a glass baking dish.

-Cover and refrigerate for at least one hour but up to 2 days.