Homemade Pickled Jalapeños, Quick and Easy

Homemade Pickled Jalapeños

This is an easy & quick recipe to make Homemade Pickled Jalalpeños with carrots, also called “Chiles en Vinagre, Chiles Encurtidos, or jalapeños en escabeche”. Perfect to eat with your sandwiches (tortas), to top your tacos, enchiladas, and even to served with some stews. You can prepare them whole, sliced, or cut into rings.

In Mexico, we love to eat our tortas (sandwiches) with Pickled Jalapeño peppers to add spicy flavor to it. We don’t only eat pickled jalapeños, other peppers like serranos or habaneros. Although, making them at home is not so common since they are easily available at any store. Pickled Jalapeños are sold in jars or cans at any grocery stores and they are present at many Mexican homes.

You can find Pickled jalapeños with or without carrots, and some even include some vegetables like cauliflower, diced potatoes, nopales, and green beans.  Seasoned with herbs like marjoram, Mexican oregano, thyme, and bay leaves. The spices that I add are black peppercorns, Allspice berries, plus onion and garlic. If you don’t have all these spices and herbs, do not worry the recipe is very forgiven and you can still have great results.

The best time of the year to prepare pickled peppers is at the end of Summer when the peppers are in their last stage of maturity, bright and full of flavor. This recipe is similar to the one for the Pickled Habaneros that I posted last year. It is really easy to make and you can take advantage of the bounty of summer’s end, adding other types of vegetables like cauliflower, corn on the cob cut in pieces, zucchini in cubes, potatoes, and the like.

The name for Pickled Jalapeños

In Mexico, we also know these pickled peppers as “Chiles en Escabeche”, “Chiles en Vinagre”, “Rajas” or “Chiles Curtidos”. And, they are a great companion in our sandwiches-tortas. Maybe you had seen them at the your local taqueria, too. 
Make a large batch to give away as a gift for your friends and relatives that enjoy some spiciness in their food.

Homemade Pickled Jalapeños

JUMP TO FULL INSTRUCTIONS

DIRECTIONS:

• Gather all your ingredients as indicated in the list above since this is a quick process. Wash and sterilize the Glass Canning Jar, dry completely, and have then ready. (Please check the ingredients list below)
• Heat the olive oil in a non-aluminum pot over a medium-high flame.
• Add the carrots and stir cook for about 4-5 minutes, since they take longer to cook than peppers.  Do not over-cook the vegetables, they have to have some crunchiness at the end.

• After that time, add the jalapeños, garlic, and onion. If you’re adding other types of vegetables, add them at this time. Cook, stirring frequently for another 4-5 minutes.

• Add the rest of the ingredients and bring to a boil and simmer for 5 minutes.
• Divided evenly between the jars. Let stand until cool. Cover and refrigerate.

How long do Pickled Jalapeños Last?

The jalapeño pickles can be kept in the refrigerator for up to two months. There is another method to make pickled peppers, a method that takes about 15 days for the pepper to be ready. You place all the raw ingredients in the jars and let them cure/pickled for some days. Using that method the peppers are crunchier but they are not ready to eat the same day as the recipe I am sharing below.

You can use Pickled Jalapeño Peppers with these foods.

• ENCHILADAS ROJAS
• CHICKEN VERACRUZ STYLE
• HAM SANDWICH
• MORNING TACOS 
• MEXICAN CHICKEN SALAD

HOMEMADE PICKLED JALAPEÑOS

Quick, Easy, and ready to eat the same day! In Mexico, we also know these pickled jalapeño peppers as Chiles en Escabeche, Chiles en Vinagre, or Chiles Curtidos. And are a great companion in our sandwiches-tortas. Make a large batch to give away as a gift for your friends and relatives that enjoy some spiciness in their lives.

4.5 from 2 votes

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Course: Salsas

Cuisine: Mexican

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4 Pints

Calories: 193kcal

Author: Mely Martínez - Mexico in my Kitchen

Ingredients

• 2 Lbs. Jalapeño Peppers sliced or cut into rings*
• 2 cups of carrots peeled and sliced**
• 1 large white onion cut into large slices or pieces
• 12 Garlic Cloves, peeled
• 2 cups of white vinegar ( apple vinegar is Ok)
• 2 cups water
• 2 Tablespoon of olive oil
• 4 Bay leaves
• 4 springs fresh thyme or 1 1/2 teaspoon dry thyme
• 2 springs fresh marjoram or 1 1/2 teaspoon dry marjoram
• 1 teaspoon of black peppercorns crushed
• 1 Teaspoon Allspice berries crushed
• 1 Tablespoon sugar (optional)
• Salt to taste
• Clean Glass jars with lids

Instructions

• Gather all your ingredients as indicated in the list above since this is a quick process. Wash and sterilize the glass canning jars, dry completely, and have then ready.
• Heat the olive oil in a non-aluminum pot over a medium-high flame.
• Add the sliced carrots and stir, cook for about 4-5 minutes, we are cooking them first since they take longer to cook than peppers. Do not over-cook the vegetables, they have to have some crunchiness at the end.
• After that time, add the jalapeños, garlic, and onion. If you’re adding other types of vegetables, add them at this time. Cook, stirring frequently for another 4-5 minutes.
• Add the rest of the ingredients, and bring to a boil, then reduce heat and gently simmer for 5 minutes. After that time, remove from heat, and allow to cool just for a few minutes.
• Divided the pickled jalapeños evenly between the jars. Let stand until cool. Close the lids tightly and refrigerate them.
• These pickled jalapeños can be kept in the refrigerator for up to a month.

Notes

* If you prefer to use the Jalapeño Peppers whole, make sure to make a small incision using a paring knife to avoid having them burst in the middle of the cooking process.

** You can slice the carrots in any way you want, as long as they have a uniform size in order to cook evenly.

Nutrition

Calories: 193kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 61mg | Potassium: 819mg | Fiber: 9g | Sugar: 14g | Vitamin A: 13137IU | Vitamin C: 276mg | Calcium: 71mg | Iron: 1mg

Have you made this recipe? Let me know on InstagramTag @mexicoinmykitchen and hashtag me #mexicoinmykitchen!

Recipe in spanish https://www.mexicoenmicocina.com/como-hacer-chiles-jalapenos-en-vinagre/

¡Buen provecho!
Mely,

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