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Milk Street Recipe

Pickled Vegetables (Escabeche)

45 minutes 30 minutes active, plus cooling

Pickled Vegetables (Escabeche)

Salting the vegetables before pickling them enhanced their crispness and intensified their final flavor. That's because it removes water, allowing them to better absorb the brine. Once cooled, the pickled vegetables can be eaten immediately, but their flavor improves with time. We left the whole spices in the brine to infuse even more during storage; they can be removed before serving, if desired.

Ingredients
  • 1

    large red onion (¾ pound), halved and thinly sliced lengthwise

  • ½

    pound carrots, peeled, halved lengthwise and thinly sliced on a bias

Directions
  1. 01
    In a bowl, toss together the onions, carrots, jalapeños and salt. Let sit for 30 to 60 minutes. Transfer the vegetables to a colander and rinse well, then set aside to drain.

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