Pickled Jalapeños (Chiles en Vinagre)

Published: Jun 21, 2018 · Updated: Sep 11, 2026 by Maggie Unzueta

These Pickled Jalapeños, also known as Chiles en Vinagre, are spicy, tangy, and easy to make. Jalapeños are cooked with carrots, onion, garlic, vinegar, and spices for a classic Mexican condiment.

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A glass jar filled with chiles en vinagre—pickled jalapeño slices in brine—sits on a wooden surface next to fresh cilantro leaves.

These Pickled Jalapeños, also called Jalapeños en Escabeche or Chiles en Vinagre, are spicy, tangy, and one of my favorite Mexican condiments.

The jalapeños are cooked with carrots, onion, garlic, vinegar, and spices until tender and flavorful. I love having a jar in the refrigerator ready to add to just about anything.

Out of all my recipes, this one is in my top 5. Once you try them, you’ll understand my madness. 🌶️

If you love Mexican pickled vegetables, be sure to try my Mexican Pickled Carrots and Mexican Pickled Onions too.

Why You’ll Love This Recipe ❤️

Spicy and tangy. The jalapeños soak up the vinegar and spices, giving them that classic pickled flavor.
The vegetables are part of the fun. Tender carrots, onions, and jalapeños soak up all that delicious vinegar and spice.
The cloves are my secret ingredient. Just a few whole cloves add a subtle earthy flavor that makes this recipe stand out.
You can adjust the heat. Leave the seeds and membranes intact for more heat, or remove them for milder Pickled Jalapeños.
They make almost anything better. Add them to tortas, tacos, sandwiches, nachos, Jalapeño and Cheese Tamales, or serve them alongside your favorite Mexican dishes.

-Maggie

Four images show whole jalapeños, sliced jalapeños, chopped carrots, and chopped onions, each in a separate section, showcasing fresh, colorful vegetables prepared for cooking.

👩🏼‍🍳 Instructions

Prepare the vegetables

Wash the jalapeños, carrots, and onion.
Slice the jalapeños into rounds or lengthwise strips. The round slices are commonly called nachos, while lengthwise strips are called rajas.
If you want milder pickled jalapeños, remove the seeds and membranes before slicing. Wear gloves if you are sensitive to spicy peppers.
Slice the carrots and quarter the onion. Peel the garlic cloves.

A four-step collage shows a pot with oil, then sliced carrots added, followed by sliced jalapeños, and finally chopped onions, all being cooked in a large metal pot.

Cook the Vegetables

Heat the olive oil in a large stockpot over medium heat.
Add the sliced carrots and cook for 3–4 minutes, stirring occasionally.
The carrots should begin to soften but still have some bite. Keep an eye on them so they don’t burn.
Add the sliced jalapeños to the pot. Stir and cook for another 3–4 minutes.
The jalapeños will continue cooking once you add the vinegar mixture, so don’t overcook them at this stage.
Add the quartered onion and garlic cloves. Cook for about 1–2 minutes, just until the onion starts to soften.

Collage: Chopped vegetables in a pot, black peppercorns in a small dish, dried bay leaves on a plate, and water being poured from a measuring cup near a pot.

Add the vinegar and spices

Pour the water and white distilled vinegar into the pot.
Add the bay leaves, dried oregano, peppercorns, cloves, and salt.
Give everything a good stir.

I like using whole peppercorns and cloves because they slowly flavor the pickling liquid as everything cooks. The cloves are my secret ingredient—they add a subtle earthy flavor that really makes these Chiles en Vinagre stand out.

For a sweeter version, try Sweet Pickled Jalapenos.

A stainless steel pot with a foggy glass lid sits on a stove, steam and condensation visible inside as something cooks.

Simmer the vegetables

Cover the pot and bring the mixture to a boil.
Reduce the heat if needed and cook for 5–7 minutes, or until the carrots are fork-tender.

You don’t want the vegetables to become mushy. The carrots and jalapeños should be tender while still holding their shape.

Cool and store

Carefully transfer the Chiles en Vinagre and their pickling liquid to clean glass containers.
Let them cool, then cover and refrigerate.

Remove the bay leaves before serving. The Pickled Jalapeños can be eaten once they have cooled, but letting them sit in the refrigerator gives the vegetables more time to absorb the vinegar and spices.

🙋🏻‍♀️ Frequently Asked Questions

What are Chiles en Vinagre?

Chiles en Vinagre means “chiles in vinegar.” You may also hear them called Jalapeños en Escabeche or simply pickled jalapeños.
They are commonly made with jalapeños, carrots, onion, garlic, vinegar, and spices. They are a staple condiment in many Mexican kitchens and are especially good served alongside sandwiches, tacos, tortas, and other Mexican dishes.

Are Chiles en Vinagre spicy?

Yes, but the heat depends on the jalapeños you use and how you prepare them.
For milder pickled jalapeños, remove the seeds and membranes before slicing. For more heat, leave them intact.

Can I make these Chiles en Vinagre less spicy?

Yes. Remove the seeds and membranes from the jalapeños before slicing. You can also choose jalapeños that are smaller and less mature, although the heat will vary from pepper to pepper.

Are fresh jalapeños hotter than pickled jalapeños?

Not necessarily. The heat depends on the peppers and the recipe, but the vinegar, water, and other ingredients can make homemade pickled jalapeños taste less intensely spicy than fresh jalapeños.
Pickling also softens the peppers, so they won’t have the same crisp texture as fresh jalapeños.

How long do Chiles en Vinagre last?

Store the pickled jalapeños in a clean, covered container in the refrigerator. For best quality, use them within 1–2 months.
This recipe is intended as a refrigerator pickle. It is not a shelf-stable canning recipe, so do not store the jars at room temperature.

Can I use other vegetables?

Yes. Carrots and onions are classic additions to Chiles en Vinagre, but you can also add vegetables such as cauliflower. Just keep in mind that different vegetables may require different cooking times.

Open glass jar filled with Chiles en Vinagre—pickled jalapeño slices and vegetables—viewed from above. A sprig of fresh cilantro is next to the jar on a wooden surface. Another jar of pickles is partially visible in the corner.

🍴 Serve With

I always like having these Chiles en Vinagre in the refrigerator. They are one of those little extras that can completely change a meal.

The jalapeños bring the heat, while the carrots and onions soak up the tangy vinegar and spices. And yes, I absolutely eat the carrots too. 😉

This is definitely one of my favorite Mexican condiments—and one of those recipes you’ll be happy to have ready in the fridge.

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About Maggie Unzueta

Maggie Unzueta is the face behind In Mama Maggie's Kitchen. She has been publishing Mexican recipes and creating delicious recipes since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Comments

5 from 18 votes (5 ratings without comment)

Pickled Jalapeños (Chiles en Vinagre)

Why You’ll Love This Recipe ❤️