Chiles En Vinagre (Pickled Jalapeños)

Chiles En Vinagre (aka Escabeche) are pickled jalapeños and are so easy to make. You can add them to tacos, burritos, or just eat on the side along with eggs and even chips!

Pickled chiles and carrots in a small jar with a fork.

Hello everyone! Today we’re preparing some spicy and delicious Chiles En Vinagre. This is a small batch recipe but it can easily be doubled or more to make as many as you like.

I warn you! They’re totally addicting and they go perfectly with Frijoles Refritos, Tortas, Machaca Con Huevos, Chorizo, and more!

Pickled Jalapeños are a staple in Mexican cuisine condiment and every household that I know has a jar in their refrigerator. They are also very popular at taquerias or any authentic Mexican restaurant.

So let me show you how easy it is to make them!

Chiles en vinagre in small jars.

Ingredients:

  • Vinegar: Using apple cider vinegar makes all the difference. Superior to regular white vinegar called for in most recipes.
  • The Peppers: I use Jalapeños for this recipe but if you like them HOT, use serrano peppers (see note on slicing options).
  • Veggies: carrots, onion, garlic and optional cauliflower.
  • The pickling juice: white or apple vinegar and water.
  • The spices: bay leaves, oregano, sugar, whole peppercorn, and salt.

If you want to adjust the quantities, just remember these basic proportion rules: for each 2 lbs of peppers (1 kilo), use one cup vinegar and one cup water.

Ingredients on a white plate: jalapeños, sliced carrots, sliced onions, spices and herbs.

Note on slicing the chile: You can pickle them whole, cut in round slices or lengthwise slices. For this recipe I chose large slices. You can also leave the seeds on for a hotter mix otherwise just remove the seeds prior to sauteing them.

sliced jalapeños on a plate.

How to Make Chiles En Vinagre

  • Heat the vegetable oil in a medium pan over medium heat. Add the carrots, onion and garlic. Cook, stirring occasionally, until the onions start to get translucent. About 2 minute.
  • Add the jalapeños and cook for 5 minutes but making sure they don’t get browned.
  • Add the rest of the ingredients and mix to incorporate all ingredients together. If you’re adding more vegetables, you can add them at this point.
  • Bring to a boil then reduce heat to medium low and simmer for 10 minutes. Remove the pan from the heat and set it aside to cool to room temperature.
  • Transfer the mixture to an airtight glass container and refrigerate until chilled, at least 1 hour, before serving.
  • Store in refrigerator for up to 1 month.
Pickled jalapeños and carrots in a small jar.

These have a depth of flavor and an equal “brightness” that cannot be beat. I think they taste great after you can them and let them sit a minimum of 2 days. You can eat sooner, but I feel the flavors meld and mellow after 2 days’ time.

Pickled jalapeños and carrots in a small jar.

Authentic Chiles En Vinagre (Pickled Jalapeños)

Servings 2 cups
Ana Frias
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Chiles En Vinagre (aka Escabeche) are pickled jalapeños and are so easy to make! You can add them to tacos, burritos, or just eat on the side along with eggs and even chips!
2 cups

Ingredients
  

  • 2 Tbsp vegetable oil
  • 6 jalapeño peppers (or serrano peppers)
  • 1 large carrot (or more to taste) sliced thin or more to taste
  • ¼ of a large white onion
  • 1 garlic peeled
  • 1 cup white or apple vinegar
  • ½ cup water
  • 2 bay leaves
  • ¾ tsp oregano
  • ½ tsp sugar
  • 5 whole peppercorn
  • ¾ tsp kosher salt (if using table salt use ½ tsp) or more to taste

Instructions
 

  • Heat the vegetable oil in a medium pan over medium heat. Add the carrots, onion and garlic. Cook, stirring occasionally, until the onions start to get translucent. About 2 minute.
  • Add the jalapeños and cook for 5 minutes but making sure they don't get browned.
  • Add the rest of the ingredients and mix to incorporate all ingredients together. If you're adding more vegetables, you can add them at this point.
  • Bring to a boil then reduce heat to medium low and simmer for 10 minutes. Remove the pan from the heat and set it aside to cool to room temperature.
  • Transfer the mixture to an airtight glass container and refrigerate until chilled, at least 1 hour, before serving.
  • Store in refrigerator for up to 1 month.

*Ana’s Notes:

If you want to adjust the quantities, just remember these basic proportion rules: for each 2 lbs of peppers (1 kilo), use one cup vinegar and one cup water.

ADD YOUR OWN PRIVATE NOTES

Whenever you come back to this recipe, you’ll be able to see your notes.

NUTRITION

Serving: 0.25cup | Sodium: 310mg | Sugar: 2g | Fiber: 1g | Potassium: 85mg | Calories: 29kcal | Polyunsaturated Fat: 1g | Fat: 2g | Carbohydrates: 3g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

A glass jar and small bowl with pickled peppers and carrots.

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One Comment

  1. 5 stars
    My favorite was to eat Chiles Encurtidos is just with some beans and flour tortillas! As simple as it sounds, its one of those Mexican traditions that I love. Thanks for the recipe!