Spice up your snack time with our Zesty Mexican Escabeche Carrots

Directions:

In a saucepan over medium heat, combine vinegar, water, sugar, salt, oregano, cumin seeds, and peppercorns. Bring to a boil.
Add the carrots, onion, jalapeño peppers, and garlic to the boiling mixture. Reduce heat and simmer for 10 minutes.
Remove from heat and allow to cool at room temperature.
Transfer the mixture to a jar and refrigerate overnight before serving.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes + chillingKcal: 50 kcal per serving | Servings: 6 servings