Growing Chefs! Ontario Escabeche


The vibrant and zesty flavours of escabeche come together to add a delightful crunch and tanginess to your tacos. With the sweetness of carrots, the heat of jalapeños, and the sharpness of red onions, each bite is a burst of deliciousness.
Serves 4
1 small red onion, thinly sliced2 medium carrots, julienned1 large jalapeño, sliced into rings3/4 teaspoon coriander seeds1/2 teaspoon cumin seeds1 1/2 cups apple cider vinegar3/4 cup water2 teaspoons sugar1/2 teaspoon salt
Cutting boardKnifePeelerGraterMeasuring cupsMeasuring spoonsSmall potBowls of various sizesStrainerTongsDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Cut the red onion in half through the middle, and cut off the root and the tip. Thinly cut the red onion along the grains.

Peel the carrot, and cut it into finger sized pieces. From here, cut it into strips and julienne the carrot into thin strips.

Cut the jalapeno into thin rings.

Mix the vegetables together in a bowl.

Measure out the spices, water, vinegar, sugar and salt, and add it to a pot.

Get Cooking!

Bring the liquid and spices to a boil, then carefully pour it over the vegetable mixture. Let the mixture sit for at least 30 minutes and then strain the liquid before adding pickles to your tacos.