Mexican-Style Pickled Vegetables (Escabeche) | America's Test Kitchen

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