Sadly, most of our garden didn’t make it through last months RECORD BREAKING freeze….. but, I do have a great recipe for those of you who were fortunate enough to not lose your veggies. It is a WONDERFUL escabeche! Basically, its picked vegetables that make a great accompaniment for any Mexican or Tex Mex dishes, or you can just eat it straight out of the jar with chips or add some to the top of your salad. It’s super easy and you can customize it to your tastes.

1 small red onion sliced thin

2 medium carrots sliced thin

1 large jalapeno sliced into 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

Directions:
Cut the vegetables and pack them into pin sized mason jars.  You can also add cabbage, other sliced peppers, cauliflower if you have those.   If using whole seeds, toast them  in a small pot over medium heat until fragrant, about 2 minutes.

Add vinegar, water, sugar and salt to the pot (add ground spices here if using them instead of whole seeds) and bring to a boil.

Remove the pot from the heat, and pour vinegar mixture into the jars over the vegetables. Let cool and refrigerate at least 30 minutes.