I know I say this all the time, but these pickled jalapenos are truly one of my favorite things. They’re a great addition to any dish, and they make an awesome gift. If you want to try something new this time of year, give them a shot!
You got to believe me- these Mexican pickled jalapenos will blow your mind! They’ve been on repeat in our fridge for all my life because they’re so easy and delicious and make everything taste better. And when you make them yourself, it feels like such an accomplishment – which is perfect if you need some motivation to get your cooking game on!
What are pickled jalapenos?
My family’s recipe is closest to the traditional one. Mexican pickled jalapeño peppers are typically jalapenos, onions, carrots, and garlic cloves pickled in spiced vinegar. Some families in Mexico add cauliflower, cooked potatoes, nopales, or green beans. All the recipes are perfect and delicious; the important thing is that you like them and make the perfect recipe for your family.
💡 In Mexico they are also called chiles en escabeche, chiles encurtidos, chiles curtidos, rajas or simply jalapenos.
Ingredients to make pickled jalapenos
- Jalapenos. Cut the jalapeno peppers lengthwise and remove the seeds and veins. If you want them to be spicier, leave the seeds and veins and cut them in four, removing the stem.
- Carrots. The carrot can be julienned, sliced , or in sticks. You can also use purple or yellow carrots if you want to add more color to the pickled jalapenos.
- Onions. You can use white, yellow, or purple onions. The important thing is to cut them into thin slices.
- Garlic. Cut a whole garlic bulb, with the skin, in half and throw it in.
- Oil. You can use either vegetable or olive oil; both work well.
- Spices. Bay leaf, thyme, marjoram, oregano, salt, and pepper.
- White Vinegar. The vinegar used in this recipe is distilled white vinegar, the normal and most affordable vinegar you’ll see in the supermarket. You don’t need wine or apple cider vinegar . If you want the authentic flavor of pickled peppers, use white vinegar.
How to make Mexican pickled jalapenos?
To make these pickled jalapenos you have to first prepare the vegetables. Peel, slice and prepare the chilies, carrots, onion, and garlic and set aside.
The next step is to put the oil in a glass, stainless steel or cast iron pot over high heat. When it starts to heat up, add the carrots and sauté for a few minutes, then add the onion, garlic, and jalapeno peppers. It is important that the vegetables are not browned, the only thing we are looking for is to sauté them a little.
The next step is to cover the vegetables with the vinegar and add the herbs and salt. Lower the heat and let them come to a boil. My mom says to look at the color change of the chili peppers. When the strong green is removed and it becomes a drier green, they are done. At this point, turn the fire off and leave them to rest. When cold, pack them in glass jars with lids.
FREQUENTLY ASKED QUESTIONS ABOUT PICKLED jalapenos
Naturally, pickled jalapenos are less spicy than fresh jalapenos, but you can leave the seeds and veins to make them a bit spicier. Alternatively, you can also use serrano, apple, or even habanero peppers.
Whenever we make recipes with a lot of acidity, in this case, vinegar, it is better to keep the food in glass containers. Plastic and other materials can release toxic elements into food.
Similarly, when we prepare them, it is better to use pots that we are sure will not release toxic materials such as aluminum or Teflon.
Sure! In Mexico, it is very common to find cauliflower, potatoes, and nopales in pickled peppers.
Not at all. When you see how easy it is to make it, you will find your own quantities and the perfect way to make your peppers in vinegar.
As I told you before, you can make them spicier, you can put more vegetables than chili peppers, you can add other vegetables. Really, let your imagination fly, they are sure to be delicious.
These jalapenos last for a long time, up to three months, and you can store them in the refrigerator or pantry if you live in a mild climate.
Ideas to use your pickled jalapenos
- They go perfect with vegan queso nachos.
- You can use them for sandwiches, like these mushroom and onion sandwiches.
- You can also use them in quesadillas, sopes, and tacos dorados.
- They are perfect in sloppy joes’ and also in vegan sandwiches with mushrooms with bbq.
- With popcorn or other snacks.
- In Mexico, they put them in the center in many restaurants as a snack before bringing the main dishes. And it is super common to eat them with pizzas or for pizzerias to give you a container or plastic bag (staples at the top) with pickled chili peppers for your pizza.
Other Mexican dishes recipes that you may like:
So here is the recipe and I hope you like it as much as we do. This is my family’s recipe and one that my mom still makes very, very often. When you make your peppers in vinegar, take a photo of it and share it on Instagram, FB or save it to make it later on Pinterest.
Mexican Pickled Jalapenos
- Glass Jar
- 3 tablespoons vegetable or olive oil
- 2 cups peeled and sliced carrots
- 1 large onion, cut
- 1 pound chiles jalapeños
- 1 garlic head
- 1 bay leave
- 3-4 cups white vinegar
- 1 teaspoon thyme, dried
- 1 teaspoon oregano,dried mexican oregano is best
- 1 teaspoon marjoram *optional
- 1/4 teaspoon pepercorns
- 1 teaspoon salt
- To make the peppers in vinegar or pickled peppers, you have to prepare the vegetables first. Peel, slice and prepare the chilies, carrots, onion and garlic and set aside.
- The next step is to put the oil in a pot, it is important that the oil covers the bottom of the pot. When it starts to heat add the carrots and sauté for a few minutes, then add the onion, garlic and jalapeño peppers. It is important that the vegetables do not brown, the only thing we are looking for is to sauté them a little.
- The next step is to cover the vegetables with the vinegar and add the herbs and salt. Lower the heat and let them come to a boil. At this time the fire is turned off and they are left to rest. When cold, they are packed in glass jars with lids.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.