Mexican-Style Pickled Vegetables (Escabeche)

Name: Mexican-Style Pickled Vegetables (Escabeche)
Prep time: 12 min
Cook time: 40 min
Total time: 52 min
Cuisine: American, Mexican, Latin American
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

1 step

Prep:12minCook:40min

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.

Updated at: Wed, 16 Aug 2023 23:50:59 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories19.7 kcal (1%)

Total Fat0.1 g (0%)

Carbs3.1 g (1%)

Sugars2 g (2%)

Protein0.3 g (1%)

Sodium84.1 mg (4%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

½ teaspooncoriander seeds

¼ teaspooncumin seeds

1 cupcider vinegar

½ cupwater

1 ½ teaspoonssugar

¼ teaspoonSalt

1red onion

2carrots

1jalapeño chile

stemmed and sliced thin into rings

Instructions

Step 1

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.)