Zanahorias en Escabeche

It was 96° yesterday! We haven't had much summer this summer, and it was blissful to finally be too hot and sticky lazy to move.

Whiskey Sour + Lime + Sunset

In weather like this, I usually end up making tacos for dinner, especially Baja-style cod fried up crisp. Just as quick and cheap to make at home as to pick up, I like mine with a little green cabbage, salsa fresca, and a pickled carrot and jalapeno mix called zanahorias-en-escabeche.

Anyone who knows anything knows I'm kooky for pickles, and this is one of my very favorites.

Spicy, garlicky, slightly crunchy, and just a little sweet, it's wicked good on hot dogs, too.

This recipe takes no time at all, and makes about 3 cups.

3 carrots
2 medium jalapenos
1/2 red onion
4 cloves garlic
5 bay leaves
2 tsp peppercorns
1 tsp oregano
1 cup white vinegar
1/2 water
2 tbsp lime juice
1 tbsp brown sugar
1 tsp salt
3-4 tbsp oil, for sauteing 

Peel carrots and slice carrots and jalapenos diagonally. Slice onion in thin rounds. Slice garlic in quarters or halves lengthwise.

In a small saucepan, heat water and vinegar to a simmer. Remove from heat. Add brown sugar, salt and lime juice. Set aside.

Heat oil a deep sided, heavy bottomed frying pan. Saute carrots, about 3 minutes; add onion, peppers, garlic, bay leaves, peppercorns, and oregano. Saute until garlic begins to brown.

Put pickles in a jar, cover with liquid. Cool, and keep refridgerated.