Escabeche Vegano (Pickled Vegetables)

Ingredients

• 2 large Carrot
• 2 large Onion
• 2 medium Bell pepper (red and yellow)
• 4 cloves Garlic
• 1 cup White vinegar
• 1/2 cup Olive oil
• 2 each Bay leaves
• 1 tbsp Black peppercorns
• 1 tsp Dried oregano
• 1 tsp Salt
• 1 tsp Sugar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Slice carrots, onions, and bell peppers into thin strips.
2. 2Sauté garlic in olive oil until fragrant.
3. 3Add sliced vegetables, vinegar, bay leaves, peppercorns, oregano, salt, and sugar.
4. 4Simmer for 30 minutes, or until vegetables are tender but still slightly crisp.
5. 5Let cool completely. Refrigerate for at least 24 hours before serving to allow flavors to meld.

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