Curtido (pickled vegetables)

Cooking Instructions
- 1
Boil green beans until soft. Cut in half by hand.
- 2
Boil carrot until softened but still firm in middle. Chop in long wedges about the same length as beans.
- 3
Quickly sauté carrots and beans in some Olive oil, 2tbsp of vinegar, salt, and pepper to taste. About 2 mins remove from heat to stop cooking and put it in a non-metal bowl.
- 4
Cook the olive oil with Mexican Oregano and Bay Leaves. Then cook until translucent the onion, celery, red pepper with salt and pepper to taste. About 4-5min. Then add Worcestershire and hot sauce at the end. Remove from heat and place in bowl with beans and carrots.
- 5
Mix the vegetables and let cool at room temp. Put in fridge for at least 2 hrs or overnight for more flavor.
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