Pickled Jalapeños (Escabeche Recipe)
Pickled jalapeños, or chiles en escabeche, enhance nearly every Mexican dish—from tacos to carne asada. With this recipe, you’ll never go back to the canned ones.
Ingredients
Chiles & Vegetables
- 1 lb jalapeños, stemmed, halved
- 8 oz carrots, peeled, diagonal slices (½-inch thick)
- 10 oz cauliflower florets, bite-size
- 1 white onion, sliced (½-inch thick)
- 12 garlic cloves, peeled
- 3 tbsp olive oil, plus more as needed
Aromatics & Seasoning
- 1 tsp dried marjoram
- 1½ tsp dried Mexican oregano
- 1½ tsp black peppercorns, lightly crushed
- 4 cloves
- ½ tsp cumin seeds
- 3 bay leaves
- 5 sprigs fresh thyme
Pickling Liquid
- 2 cups white distilled vinegar, 5% acidity
- 2 cups water
- 1 tbsp brown sugar
- 1 tbsp + 2 tsp kosher salt, divided
Instructions
Build the Pickled Jalapeños
- Heat 3 tbsp of olive oil in a large pot over medium heat. Add the carrots and cook for about 5 minutes, stirring occasionally, until slightly softened. Keep a gentle sizzle; if they begin to brown, lower the heat (see notes).
- Add the jalapeños, cauliflower, and garlic. Cook for about 5 minutes, stirring occasionally, until just beginning to soften. Add the onion halfway through cooking.
- Add the oregano, cumin, cloves, marjoram, black peppercorns, and 1 tsp kosher salt. Stir constantly and cook for about 1 minute.
- Pour in the vinegar and water. Add the brown sugar, bay leaves, thyme, and remaining 1 tbsp + 1 tsp kosher salt. Stir well to fully combine.
- Bring to a gentle simmer. Cook for 3–5 minutes, until the vegetables are tender but not mushy.
Cool and Jar
- Pour the brine evenly over the vegetables, making sure everything is fully submerged.
Refrigerate and Serve
- Let cool completely at room temperature, then cover tightly and refrigerate.
- For peak flavor, let pickle for 3 days, or at least 24 hours. Keep refrigerated at all times, tightly covered, for up to 1 month.
Equipment
Notes
Use non-reactive glass jars, such as mason jars, for storage; avoid plastic, as the vinegar’s acidity can react with it over time.
Cut vegetables to similar sizes and thickness for even cooking.
Wear gloves when handling jalapeños if sensitive to heat.
Keep a gentle sizzle while sautéing; if browning begins, lower the heat to prevent deep color.
Add a little more oil if needed, just enough to keep everything cooking evenly.
Use vinegar with 5% acidity for proper pickling.
For best flavor, let pickle for 3 days; 24 hours will still work. Always keep refrigerated.
Nutrition
Serving: 1SERVINGCalories: 66kcalCarbohydrates: 8gProtein: 1gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 48mgPotassium: 237mgFiber: 2gSugar: 4gVitamin A: 2838IUVitamin C: 55mgCalcium: 31mgIron: 1mg
Nutrition information is automatically calculated and intended as an approximation only.