Hotel Room Pickles.
Hotel room pickles happened because we had some nice carnitas and wanted some Mexican-style pickled vegetables (escabeche) to accompany. We’ve noticed the taco shops no longer put out these assortments, probably a COVID casualty because sharing condiments is looked down on, so we made our own. You can do the same if you’re in a place with a kitchenette (like an Airbnb) or simply a microwave. Makes 1 c hotel room pickles, about 4 servings.
Ingredients:
Carrots and/or other vegetables, ¾ c or so
½ c white or cider vinegar (white vinegar is very cheap, so use that if you are flying and will leave the glass container behind)
½ c water
1 t salt
¾ t dried oregano*
Optional seasonings: a few slices jalapeño, garlic clove, bay leaf, ground black pepper
We used the leftover brine to pickle these kale stem discards. Not bad.
Method: peel the carrots using the edge of a spoon to scrape off outside layer (or use them unpeeled and wash well). Cut into ¾ inch slices on the bias. Place vegetables, seasonings, salt, vinegar and water in a saucepan or microwave-safe container** and bring to a boil. Simmer 10 minutes or so until carrots are just tender but still crunchy. (Other vegetables, like sliced red onion, may require just a minute or so of poaching after the liquid comes to the boil.) Cool to room temperature and allow to steep overnight to develop flavor before serving.
*Yes, we always travel with oregano. It’s useful to rescue underseasoned pizzas and subs, among other things. Carry it in a container clearly labeled “oregano” to avoid delays at TSA inspection.
**Don’t assume that hotel-room Styrofoam, plastic or paper cups are microwave-safe. Instead, save a microwaveable container from a takeout meal and use that. Or ask the front desk if you can borrow a glass or ceramic bowl.
