Mexican-Style Pickled Vegetables (Escabeche)

Name: Mexican-Style Pickled Vegetables (Escabeche)
Yield: Serves 8 (Makes about 2 cups)
Cuisine: 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

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Appears in Cook's Illustrated July/August 2016

Mexican

Vegetables

Condiments

SERVES8 (Makes about 2 cups)

Mexican-Style Pickled Vegetables (Escabeche)

WHY THIS RECIPE WORKS

The simple act of toasting the spices prior to building the quick pickling brine infuses this bright, crisp condiment with flavors that perfectly complement tacos.

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