I am curious if anyone is familiar with a tradition of pickling veg in Spain. I ask because I am interested in the provenance of the mandatory zanahorias en eschabeche (carrots) that appear at any taqueria or lonchera worth its weight,
I am not sure if pickling veg was a pre-Cortes practice in Mesoamerica because I dont know if they had vinegar [which I believe is a Euro vestige]. They could have made pineapple vinegar I am sure though.
The bayleaves, and peppercorn seasonings seem spanish to me.