Escabeche (Mexican Pickled Vegetables)

Name: Escabeche (Mexican Pickled Vegetables)
Ingredients: 1 small red onion (sliced thin); 2 medium carrots (sliced thin); 1 large jalapeno (sliced into thin rings); 1/2 teaspoon ground coriander ((or 3/4 teaspoon coriander seeds)); 1/4 heaping teaspoon ground cumin ((or 1/2 teaspoon cumin seeds)); 1 1/2 cups apple cider vinegar; 3/4 cup water; 2 teaspoons sugar; 1/2 teaspoon salt

"Homemade Escabeche (Mexican Pickled Vegetables) is a quick pickle recipe made with jalapeno peppers, carrot, and red onion. A gluten free and vegan refrigerator pickle that makes a great condiment...."

INGREDIENTS

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1 small red onion (sliced thin)

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2 medium carrots (sliced thin)

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1 large jalapeno (sliced into thin rings)

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1/2 teaspoon ground coriander ((or 3/4 teaspoon coriander seeds))

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1/4 heaping teaspoon ground cumin ((or 1/2 teaspoon cumin seeds))

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1 1/2 cups apple cider vinegar

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3/4 cup water

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2 teaspoons sugar

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1/2 teaspoon salt

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