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I’m totally obsessed with these spicy, tangy and DELICIOUS Pickled Jalapeños. Also called “Jalapeños en Escabeche” or “Chiles en Vinagre.”
Out of all my recipes, this recipe for is in my top 5. Once you try it, you’ll understand my madness.
How to Make It
You’re going to need a lot of fresh jalapeños. This is 1 lb.
FYI: If you see yellow lines along the side of the jalapeno, that means it is spicier.
Are fresh jalapenos hotter than pickled?
It depends on the recipe used. Homemade pickled jalapenos are typically not as spicy as fresh peppers. The pickling process changes the texture of the pepper and are not as crispy.
If you cut them sideways, like in the picture above, you can’t take out as many seeds.
In Spanish, these slices are referred to as “nachos.”
A term that comes from the Tex Mex favorite dish of nachos like Carne Asada Nachos. You know, tortilla chips and melted cheese, etc.
Word to the Wise: If you can’t handle the heat, use rubber gloves.
You can slice them lengthwise which is referred to in Spanish as “rajas.”
Especially if you’re giving these pickled jalapeños away as a gift, you want to remove as much of the heat as possible.
Set those aside and chop the next ingredients: carrots and onions.
Other vegetables you can add: cauliflower and broccoli.
Is pickled jalapenos good for you?
The capsaicin in the peppers has been linked to help with weight loss, pain relief, and improve the heart. Talk about great health benefits!
You can slice them into thin strips as well. This really depends on you and your personal taste.
FYI: Chiles en Vinagre translated means “chiles in a vinegar marinade.” Jalapeños en Escabeche is a common term you will hear.
Thick or thin slices? Why not both.
You can even do this entire process with just carrots.
Escabeche, by the way, means “marinade.” Usually it references a pickled food as in Mexican Pickled Onions.
Onion is also something you find with Chiles en Vinagre, or Pickled Jalapeños.
You can cut them however you like. If you are not an onion person, it’s ok to leave them out.
There are different ways to make chiles en vinagre (or jalapeños en escabeche).
- Start by heating oil in a large stockpot.
- Pull out the large stockpot you have.
This recipe makes two large containers or 4 small containers.
- Then add the carrots.
- Stir occasionally, making sure they don’t burn.
- Cook for 3-4 minutes.
If they get burned you will need to start all over again. You will also need to wash the pot to get out all of the burned smell.
- Add all the jalapeños.
- Stir occasionally. Cook for 3-4 minutes.
Watch those carrots. You don’t want them to over cook.
If you find a restaurant that makes its own Pickled Jalapeños, chances are they also sell them!
- Add the onions.
- Cook 1-2 minutes.
The onions don’t take long to cook.
Have all your ingredients ready. This next part will go fast.
- Add garlic.
- If you don’t like garlic, you can take it out later.
It will give the Chiles en Vinagre, or Pickled Jalapeños, a great flavor.
Some people even eat the pickled garlic whole.
Now time for the vinegar.
- This is white distilled vinegar.
- You can also use apple cider vinegar.
Vinegar is a big deal in Mexico. Not just for cooking but also for cleaning.
- This recipe calls for a 1:1 ratio water to vinegar.
- For these 2 cups of water, you need 2 cups of vinegar.
If you need more water, add more vinegar.
Crush the oregano slightly in your hand before adding to the pot.
It’s up to you, though, and your taste. If you are not a fan of oregano, simply omit.
However, oregano adds a lot to this recipe.
These are 6 bay leaves, or laurel leaves.
Add them to the storing container, but be sure to remove before eating the chiles.
Whole peppercorn is best. If you don’t have them, use ground pepper.
Or, you can use a combination of the two.
Cloves. This is secret ingredient and what makes this the BEST Pickled Jalapeños recipe.
It gives the chiles an earthiness and depth. Mmm!
Add the sugar.
It’ll make them spicy and sweet… DROOL!
There are a lot of people who don’t like Pickled Jalapeños. The sugar really helps with the heat.
- Can’t forget the salt.
- Give everything a good stir.
You want to use good salt. Pink salt or sea salt preferred.
- Cover with a lid. Bring it all up to boil.
- 5-7 minutes, or until the carrots are fork tender.
How Long Do they Last?
Fill your container and store up to a week. However, it’s best to store Pickled Jalapenos in the fridge. In the fridge, they last for 6 months.
More Recipes You’ll Love
Torta de Jamón (Mexican Ham Sandwich)
Chicken Torta (Mexican Chicken Sandwich)
Baked Vegetarian Nachos
Not So Spicy Beans
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- Cut the jalapeños, carrots, onions.
- In a large stockpot, heat the oil.
- Add the carrots first.
- Cook for 3-4 minutes, stirring occasionally.
- Make sure the carrots don’t burn.
- Add the jalapeños.
- Cook for 3-4 minutes, stirring occasionally.
- Add the onion.
- Cook for 1 minute, until the onion is translucent.
- Add the water, white distilled vinegar, bay leaves, oregano, peppercorn, cloves, sugar, salt.
- Cover and bring to a boil.
- minutes, or until the carrots are soft.
- Place in container.
- Lasts 1-2 months in the fridge.
- An unopened canned jar will last 3-5 years.