Chiles en Vinagre + VIDEO

Pickled Jalapeños (Chiles en Vinagre) made from scratch. Spicy, tangy, and slightly sweet. Watch the VIDEO below or follow the step-by-step pictures to make this Mexican food classic. Also called “Jalapeños en Escabeche.”

I’m totally obsessed with Chiles en Vinagre, or Pickled Jalapeños. Out of all my recipes, this is in my top 5. Once you try it, you’ll understand my madness.

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.

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. You know, tortilla chips and melted cheese, etc.

If you can’t handle the heat like I can, use rubber gloves. You can slice them lengthwise which is referred to in Spanish as “rajas.” This is my preferred way because you can remove the seeds.

Set those aside and chop the next ingredients. I like carrots and onions.
Other vegetables you can add: cauliflower and broccoli.

My older brother and I used to fight each other for the carrot slices when we were kids. I still love pickled carrots. That’s why I add so many. If carrots ain’t yo thang, don’t use them.

I like thick pieces, but some people prefer the thin slices. To please everyone, I do both.

Onion is also something you find with Chiles en Vinagre, or Pickled Jalapeños. You can cut them however you like. Me, I can be lazy. These are simply quartered.

To make Chiles en Vinagre, or Pickled Jalapeños, heat oil in a large stockpot.

Then add the carrots. Stir occasionally, making sure they don’t burn. Cook for 3-4 minutes.

Add all the jalapeños. Stir occasionally. Cook for 3-4 minutes. Watch those carrots. You don’t want them to over cook.

FYI: Chiles en Vinagre translated means “chiles in vinegar.” Some people also refer to this as “Jalapeños en Escabeche.” The word “escabeche” means “marinade.”

Add the onions. The onions don’t take long to cook. Maybe 1-2 minutes. Have all your ingredients ready.

Add garlic. It will give the Chiles en Vinagre, or Pickled Jalapeños, a great flavor. You can take out later. Even though.. I’ve seen people eat the pickled garlic whole. Something about that just doesn’t sit with me, but Hey! To each their own.

Now time for the vinegar. This is white distilled vinegar. You can also use apple cider vinegar.

Add water. 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.

Oregano is a must. You can add it as is here, or crush it slightly in your hand before adding to the pot.

Laurel leaves or Bay leaves. The more, the better. These are 6 bay 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. I sometimes will use a combination of the two.

Cloves. Pretty sure this is what makes or breaks this recipe. It gives the chiles an earthiness and depth.

Then when you add the sugar, you’ll get these spicy and sweet jalapeños… DROOL!

Can’t forget the salt. Give everything a good stir.

Cover with a lid. Bring it all up to boil. 5-7 minutes, or until the carrots are fork tender.

Fill your container and store up to a week. They last in the fridge for 1-2 months. If you decide to can them, they last up to 3 years. Hope you enjoy this recipe!

Watch How to Make Chiles en Vinagre, or Pickled Jalapeños

Pickled Jalapeño Recipes:

Jalapeño and Cheese Tamales (Rajas con Queso)

Not So Spicy Beans

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