Pickled Carrots & Jalapeños | Escabeche | Rouxbe Online Culinary School

Ingredients

• 5 carrots, sliced into rounds paper–thin on a mandoline
• 1 jalapeno, sliced paper–thin on a mandoline
• 1/2 white onion, thinly sliced
• 1/2 tsp fresh oregano, minced
• 1 clove garlic, minced
• 1/4 cup rice vinegar
• 3 tbsp liquid sweetener
• 1/4 tsp sea salt