Escabeche: Pickled Vegetables

Escabache is an acidic liquid used to marinate fish and other delicacies. It's also used to "pickle" vegetables. I've posted a yummy Mexican version before. Here's an El Salvadoran version that is more slaw-like. It's also an electric pink color thanks to the beets. It makes a great garnish for pupusas. Or as a topping for burgers or soft tacos.

Verduras en Escabeche
Makes 4 servings.

2 carrots, peeled and julienned into 2 inch long strips
2 jalapeños, stemmed, seeded and cut into julienne
2 cups shredded green cabbage
1 small cooked beet, peeled and cut into julienne
1 white onion, sliced thinly
3 tablespoons white vinegar
2 cups water (or to cover)
1 1/2 teaspoons dried Mexican oregano
4 chiles de arbol, stemmed and crushed (substitute a teaspoon or so of red pepper flakes if you'd like)
1 teaspoon kosher salt
2 teaspoons sugar

Combine all ingredients and marinate overnight in the refrigerator, covered. Drain the mixture before serving.