Spicy Mexican Style Pickled Carrots (Escabeche)

-Place the following in a small saucepan and heat until boiling:

1 cup water

1 cup white vinegar

1/2 tsp dried oregano

1 1/2 tsp sea salt

-Peel and then slice 1 bunch of carrots into 1/2 inch disks.

-Put them in a large jar along with the following:

6 to 8 medium sized whole garlic cloves

2 hot peppers (with seeds intact) cut into slices.

-You can also add some fresh cilantro (optional).

-Pour the hot vinegar over the vegetables.

-Cover the jar tightly and chill for at least 3-4 days before eating.

-These carrots will keep nicely for several weeks.