Mexican Pickled Carrots (Escabeche)

• 10 carrots, peeled and sliced diagonally
• 6 -8 small radishes, quartered
• 2 fresh green jalapenos, with seeds, sliced thickly crosswise
• 2 garlic cloves, thinly sliced
• 2 teaspoons Mexican oregano
• 1 medium white onion, thinly sliced
• 1 cup white vinegar
• 1 cup filtered water
• 1 teaspoon granulated sugar
• 4 teaspoons salt
• 5 bay leaves
• 1/2 teaspoon black peppercorns

1. Place the sliced vegetables in a non-reactive container that has a tight-fitting lid.
2. Combine remaining ingredients in a saucepan and bring to a boil. Reduce heat to a simmer and cook 2 to 3 minutes.
3. Pour the hot pickling liquid over the vegetables and allow to cool at room tenmperature. Discard any leftover liquid.
4. When cool, cover and refrigerate the pickles for at least 3 hours.

carrots, radishes, green jalapenos, garlic, oregano, white onion, white vinegar, water, sugar, salt, bay leaves, black peppercorns

Taken from www.food.com/recipe/mexican-pickled-carrots-escabeche-461278 (may not work)