Mexican-Style Pickled Vegetables (Escabeche)
By Steve DunnPublished on May 24, 2016
Yield
Serves 8 (Makes about 2 cups)
Ingredients
½ teaspoon coriander seeds ¼ teaspoon cumin seeds 1 cup cider vinegar ½ cup water 1 ½ teaspoons sugar ¼ teaspoon Salt 1 red onion, halved and sliced thin2 carrots, peeled and sliced thin1 jalapeño chile, stemmed and sliced thin into rings
Before You Begin
For less spicy pickled vegetables, remove the seeds from the jalapeño. We like to serve this escabeche with Shredded Chicken Tacos (Tinga de Pollo).
Instructions
- Toast coriander seeds and cumin seeds in medium saucepan over medium heat, stirring frequently, until fragrant, about 2 minutes. Add vinegar, water, sugar, and salt and bring to boil, stirring to dissolve sugar and salt. Remove saucepan from heat and add onion, carrots, and jalapeño, pressing to submerge vegetables. Cover and let cool completely, 30 minutes. (Cooled vegetables can be refrigerated for up to 1 week.)
Yield
Serves 8 (Makes about 2 cups)Ingredients
½ teaspoon coriander seeds
¼ teaspoon cumin seeds
1 cup cider vinegar
½ cup water
1 ½ teaspoons sugar
¼ teaspoon Salt
1 red onion, halved and sliced thin
2 carrots, peeled and sliced thin
1 jalapeño chile, stemmed and sliced thin into rings
Ingredients
½ teaspoon coriander seeds
¼ teaspoon cumin seeds
1 cup cider vinegar
½ cup water
1 ½ teaspoons sugar
¼ teaspoon Salt
1 red onion, halved and sliced thin
2 carrots, peeled and sliced thin
1 jalapeño chile, stemmed and sliced thin into rings
Ingredients
½ teaspoon coriander seeds
¼ teaspoon cumin seeds
1 cup cider vinegar
½ cup water
1 ½ teaspoons sugar
¼ teaspoon Salt
1 red onion, halved and sliced thin
2 carrots, peeled and sliced thin
1 jalapeño chile, stemmed and sliced thin into rings
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.
Before You Begin
For less spicy pickled vegetables, remove the seeds from the jalapeño. We like to serve this escabeche with Shredded Chicken Tacos (Tinga de Pollo).
Instructions
- Toast coriander seeds and cumin seeds in medium saucepan over medium heat, stirring frequently, until fragrant, about 2 minutes. Add vinegar, water, sugar, and salt and bring to boil, stirring to dissolve sugar and salt. Remove saucepan from heat and add onion, carrots, and jalapeño, pressing to submerge vegetables. Cover and let cool completely, 30 minutes. (Cooled vegetables can be refrigerated for up to 1 week.)
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