In a large skillet or dutch oven heat the oil to medium heat. Add the garlic and the carrots and sauté for 2 minutes.
Add the jalapeños, onions, and mushrooms. Sauté for another 3 minutes.
Add the herbs and the salt and pepper. Stir well.
Add the vinegar and the water. Bring the mixture to a boil. Lower to. simmer and cover the escabeche. Allow the vegetables to simmer for 10 minutes.
Remove the escabeche from the heat and allow it to sit covered for 15 minutes.
Allow the vegetables to marinate for at least 12 hours before serving.
RECIPE TIPS
Recipe VariationsThe spices, vinegar, and water will be the same as listed in the recipe. The ratio of vegetables will change for each version. Taqueria Carrots and Jalapeños