Use this basic formula to prepare traditional escabeche or chiles en vinagré using your favorite fresh ingredients!
Add the carrots and saute for 2 minutes. After 2 minutes, add the onion and jalapeño. After another 2 minutes, add the oregano, garlic and bay leaves. saute for a few seconds.
Mix in the previously cooked and rinsed nopalitos. Stir well to combine. Pour in the vinegar/water and salt mix. Stir gently and reduce heat slightly. Cook just until you see the jalapenos turn from bright green to an opaque green color or olive color.
Anytime I share recipes using nopales people will ask how to get rid of the slime. You can cook and rinse them, but eventually as the cactus sits, it will naturally produce more slime, lol! It's not terrible, but some people don't like it.
You can use this same formula for curtido or escabeche for pickling peppers, carrots, onions, cauliflower and many other vegetables.