Escabeche Recipe (mexican Pickled Vegetables)

1 small red onion (sliced thin)

2 medium carrots (sliced thin)

1 large jalapeno (sliced into thin rings)

½ teaspoon ground coriander ((or ¾ teaspoon coriander seeds))

¼ heaping teaspoon ground cumin ((or ½ teaspoon cumin seeds))

1 ½ cups apple cider vinegar

¾ cup water

2 teaspoons sugar

½ teaspoon salt

Cut the vegetables and place them in a pint sized mason jar (or two). Use more or less of any vegetable as desired.
If using whole seeds, toast them in a small pot over medium heat until fragrant, approximately 2 minutes.
Add the vinegar, water, sugar, and salt to the pot (and add the ground spices here if using ground instead) and bring to a boil.
Remove the pot from the heat and pour the vinegar mixture into the jars over the vegetables. Let cool and refrigerate at least 30 minutes.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥒Pickles

Cuisine🇲🇽Mexican

Occasions🧂Condiment📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 15m