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Pickled jalapeños and carrots in a small jar.
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Authentic 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!
Course Condiment
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 cups
Calories 29kcal
Author Ana Frias

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.

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.

Nutrition

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