Mexican-Style Pickled Vegetables (Escabeche)

Name: Mexican-Style Pickled Vegetables (Escabeche)
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 1/2 teaspoon, coriander seeds; 1/4 teaspoon, cumin seeds; 1 cup, cider vinegar; 1/2 cup, water; 1 1/2 teaspoons, sugar; 1/4 teaspoon, Salt; 1 , red onion, halved and sliced thin; 2 , carrots, peeled and sliced thin; 1 , jalapeño chile, stemmed and sliced thin into rings

Latin America & Caribbean
Mexican
Fruits & Vegetables
Vegetables
Condiments

By Steve Dunn ･ Appears in Cook's Illustrated July/August 2016

These pickled vegetables pair perfectly with tacos.

SERVES 8 (Makes about 2 cups)

Mexican-Style Pickled Vegetables (Escabeche)

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