Mexican Pickled Jalapenos

Pickled Jalapenos Mexican style are the perfect addition to tacos, quesadillas, sandwiches, steaks or salads.

Canning jalapenos is a wonderful way to preserve and have them available all year along. This is my favourite family recipe, so easy and simple that you can even twist it and make your own version with various vegetables.

Frasco abierto con jalapeños en escabeche.

Jalapeno Escabeche

There are a few names in Mexico that refers to this recipe, for example: Jalapeños en vinagre, jalapeños en escabeche or simply chiles jalapeños. You’ll also find that there are sometimes variations between recipes.

Sometimes pickled jalapenos will have only carrots and onions, but sometimes they will include cauliflower, potatoes, Welsh onions or green beans. My grandma used to make Pickled Chilies con betabel (with beets), you can see in one of the photos below how colourful they are and I assure you, they’re also delicious!

Dos frascos con chiles en vinagre y varios ingredientes alrededor.

How to eat them?

Pickled jalapeños, are mainly served as a condiment with many meals in Mexico but they can be also used in many dishes as ingredient.

From simple recipes like Refried Beans or De la olla beans, to salads like Coditos Salad (macaroni), Chicken Salad or even this Tuna Dip with Jalapenos.

And not only, they’re the perfect side dish for Tortas (Mexican sandwiches), Crunchy Potato Tacos, Flautas, Tostadas or Picadillo Sopes.

Cuenco con dip de atún y jalapeños.
Dip with tuna, cream cheese and pickled jalapenos.

Step by Step Recipe

Cut carrots into thick slices, then cut onions in small wedges. Set aside and prepare the spices (oregano, pepper, garlic and bay leaves).

Cut the stems off your jalapenos chilies and then slice them into thick rings. Use gloves when doing this step as they can irritate your hands.

Heat the oil n a large sauté pan over medium heat. Add carrots, garlic, bay leaves and peppercorns, sauté for half a minute to allow spices to release their aroma.

You can also cook everything a bit longer, I just like carrots to remain a bit crunchy so I prefer to sauté just for a few seconds.

Las zanahorias salteadas en una cazuela con el ajo, la pimienta y el laurel.

Add chilies and onions, mix and cook for about 2 minutes or when you notice onions start to tender.

Las demás verduras y los chiles en la cazuela salteándose.

Meanwhile, in a large bowl mix 1:1 of vinegar and water. Quantity may vary depending which pan you’re using, but overall you’ll need about 4-5 cups of liquid.

Add the water and vinegar mixture to the pan making sure the ingredients are covered as in the picture below:

La conserva de chiles cocinándose con el vinagre y el agua.

Mix in oregano and season with salt. Bring to a boil, low heat and let it simmer uncovered for about 5 minutes.

While the mixture is still hot, distribute it into 2 or more sterilized jars. Pour in the remaining liquid making sure the ingredients are well covered.

Un fresco lleno, sin cerrar.

Close the lid and let them cool down before storing in the fridge for up to 3 weeks.

How To Store

You can also store Pickled Jalapeños in your pantry for several months if you just make sure to can them properly, this How to can food guide may be helpful if you don’t know how to preserve food in jars.

varios frascos de chile en vinagre con varias verduras.

Notes

  • This recipe can be adapted to use other types of chilies, for example Thai green chilies, Serrano chilies or Italian peppers (friggitelli).
  • Add a few cubes or slices of beets to achieve a nice color and a bit of flavour.
  • Or you can also make your own version by adding cauliflower, Welsh onions, green beans or even potatoes to the mix.

Watch How To Make It

Pickled Jalapeños

Pickled Jalapenos Mexican style are the perfect addition to tacos, quesadillas, sandwiches, steaks or salads.
PREP 10 minutes
COOK 8 minutes
TOTAL 18 minutes
5 from 1 vote
Print Pin Rate
Servings: 3 250ml jars

Ingredients 

  • 1 lb (450 gr) fresh Jalapeño peppers (cut into thick rings)
  • 1 large carrot (sliced)
  • 1 medium white onion (cut into wedges)
  • 4 Tbsp Extra virgin olive oil (or any oil you prefer)
  • 2 bay leaves
  • 2 garlic cloves (peeled)
  • 1 Tbsp oregano
  • 1 Tbsp peppercorns
  • Vinegar (about 2 cups)
  • Water (about 2 cups)
  • Salt

Instructions

  • Heat oil in a large sauté pan over medium heat.
  • Add carrots, garlic, bay leaves and peppercorns, sauté for half a minute to allow spices to release their aroma.
  • Add chilies and onions, mix and cook for about 2 minutes or when you notice onions start to tender.
  • Meanwhile, in a large bowl mix 1:1 of vinegar and water.
  • Add the water and vinegar mixture to the pan making sure the ingredients are covered with liquid.
  • Add oregano and season with salt. Bring to a boil, low heat and let it simmer uncovered for 5 minutes. Turn off the heat.
  • While the mixture is still hot, distribute it into 2 or more sterilized jars.
  • Pour in the remaining liquid making sure the ingredients are well covered.
  • Close the lid and let them cool down before storing in the fridge for up to 3 weeks.

notes

  • This recipe can be adapted to use other types of chilies, for example Thai green chilies, Serrano chilies or Italian peppers (friggitelli).
  • Add a few cubes or slices of beets to achieve a nice color and a bit of flavour.
  • Or you can also make your own version by adding cauliflower, Welsh onions, green beans or even potatoes to the mix.
Nutrition
Calories: 212kcal
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One Comment

  1. 5 stars
    I just finish making them! The recipe is so easy and pretty straightforward. Can’t wait to eat them with tacos 🌮

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