Pickled Jalapeños (Chiles en Vinagre)
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.
Servings: 2 large containers
Calories: 335kcal
Ingredients
- 1 lbs fresh jalapeños sliced, or cut into strips
- 5 carrots sliced
- 1 whole onion quartered
- 4 whole garlic cloves peeled
- 2 tbsps olive oil
- 2 cups water
- 2 cups white distilled vinegar
- 6 bay leaves
- 1 teaspoon dried oregano
- 8 whole peppercorn or ½ teaspoon ground pepper
- 4 whole cloves
- 1 teaspoon salt
Instructions
- 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, salt.
- Cover and bring to a boil.
- Cook for 5-7 minutes, or until the carrots are soft.
- Place in container.
- Lasts 1-2 months in the fridge.
Video
Notes
Remove the bay leaves before serving.
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.Nutrition
Calories: 335kcal | Carbohydrates: 38g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1297mg | Potassium: 1184mg | Fiber: 12g | Sugar: 19g | Vitamin A: 27962IU | Vitamin C: 284mg | Calcium: 147mg | Iron: 2mg