If you love eating pickled veggies, here is a Mexican version of a pickled jalapeños recipe that is quick and easy to follow. Also known as chiles curtidos, these jalapeños are perfect to eat with your sandwiches (tortas) or on top of your tacos. Even served with some stews!
In Mexico, we LOVE our peppers and chiles. We use them in so many recipes, from salsas to stews and even using them whole to stuff them with meat and cheese (like these chile rellenos)!
When I personally have an abundance of peppers, I also like to pickle and preserve them to eat later on with different recipes.
Back in my home town, we love to eat our tortas (sandwiches) with a few pickled jalapeño peppers to add spicy flavor to it. We don't only pickle jalapeños but other peppers as well such as habaneros and manzanos.
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Although making them at home is not so common since they are easily available at any store, I still like to make a few batches myself. I like to store some in my fridge but I also like to make a big enough batch so I can give them away as a gift to friends and relatives who love to eat spicy foods.
This recipe for Mexican pickled jalapeño peppers is delicious and super easy to make!
Frequently Asked Questions About Homemade Pickled Jalapeños
Before I share my pickled jalapeños recipe, here are a few questions I've been asked and I wanted to answer.
What are pickled peppers called in Mexico?
In Mexico, we also refer to these pickled peppers as “Chiles en Escabeche”, “Chiles en Vinagre”, "Rajas", or “Chiles Curtidos”.
When is the best time to make chiles curtidos?
The best time of the year to prepare pickled peppers is at the end of the summer when the peppers are in their last stage of maturity. They tend to be bright and full of flavor! This recipe is similar to the one for pickled habaneros that I have. It is really easy to make and you can take advantage of the bountiful produce with summer ending.
Are there other veggies and spices I can add to this pickled jalapeño recipe?
You can find recipes for pickled jalapeños with or without carrots, and some even include other vegetables like cauliflower, diced potatoes, nopales, and green beans. As for the spices, you will find some recipes using herbs like marjoram, Mexican oregano, thyme, and bay leaves.
Note: If you don't have these spices and herbs, it's okay! Trying subbing them out for some of the ones I mentioned above. You will still end up with a great jar of pickled jalapenos!
Do I have to boil all the ingredients before canning them?
No, there is another method to make pickled peppers! This pickling method takes about 15 days for the pepper to be ready.
To do this, you place all the raw ingredients in the jars and let them cure/pickle for about 15 days in the pickling brine. Using that method allows for the peppers to be crunchier, but they are not ready to eat the same day.
If you are looking for a quicker eat time, follow the recipe I am sharing below.
How long do pickled jalapeños last?
The jalapeños can be stored and kept in the refrigerator for up to two months!
Mexican Pickled Jalapeños Recipe
Here is a list of ingredients you will need to make this pickling recipe...
- Jalapeño peppers - Do not remove the seeds if you want them to be spicy.
- Carrots - You can cut them in roll cut shape (roundel) like coins or in diagonally cut
- White onion - Their sharp flavor is perfect for pickled with peppers.
- Garlic Cloves
- Vinegar - (white or apple cider)
- Water
- Olive oil - I like to use extra virgin olive oil.
These are the spices you will need to make the pickling brine...
- Bay leaves
- Thyme
- Marjoram
- Black peppercorns
- Allspice berries
- Sugar (optional)
- Salt to taste
Don't forget to invest in some glass jars with lids to store the pickled jalapeños!
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!
Quick Pickling Tips:
- If you prefer to use the whole jalapeño pepper, just 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 any way you want, as long as they have a uniform size in order to cook evenly.
- Make sure to refer to the recipe card down below if you plan to use dry herbs instead of fresh ones. The quantities and ratios are NOT the same when subbing dry herbs for fresh ones.
How To Make Chiles Curtidos: Step By Step Tutorial
To make things easier for you, I am going to break down the directions to this recipe into sections.
Clean The Jars
- Before you start the pickling process, you need to wash and sterilize the glass canning jars. This will help avoid contamination or bacteria getting into the food. After you have sterilized the jars, dry them completely and have them ready to fill.
Cook The Veggies
- Heat up a bit of the olive oil in a soup pot over medium-high.
- Add the sliced carrots and cook for about 4-5 minutes. Do not over-cook the vegetables as we want them to have some crunch to them at the end.
- After the carrots have cooked, add the jalapeños, garlic, and onions. Cook and stir frequently for another 4-5 minutes.
Note: If you’re adding other types of vegetables, this is the time to add them!
Boil Everything Together
- Add the rest of the ingredients and spices to the pot.
- Bring everything to a boil and simmer for 5 minutes.
Fill The Jars And Store
- Divided the medley of veggies evenly between the glass jars. Let them sit out until they have cooled down.
- Cover and refrigerate!
What To Serve With This Pickled Jalapeños Recipe
These pickled jalapeños are incredibly versatile and can be used in a variety of ways. You can:
- Use them to top off breakfast tacos or a homemade Mexican chicken salad.
- Add a few slices to your torta de jamon (ham sandwich) or steak quesadilla for lunch.
- Dice and mix them into a filling for enchiladas for a pop of acidity and spiciness.
Sometimes, if I am making a party platter full of antojitos, I like to scoop some into a small bowl so people could snack on them as well!
How long Do Pickled Jalapeños last in Storage?
- If you store them in the refrigerator they will last up to 6 months even if you open the jar every time you use them. Make sure to close the jar tightly after using.
- If you use canning jars and their special lids, the pickled jalapeños will last up to 9-12 months stored in a cupboard. Once you open a jar, store it in the fridge.
More Authentic Mexican Recipes To Enjoy
If you enjoyed this recipe for chiles curtidos, take a look at some of these other authentic Mexican recipes:
- Pickled Mexican Red Onions
- Creamy Jalapeño Salsa
- Pickled Piquin Peppers
- Rajas Con Crema
- Spicy Pickled Carrots A La Morena
I hope you make this pickled jalapeños recipe! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!
¡Buen provecho!
Mely,
📖 Recipe
Homemade Pickled Jalapeños
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 ½ teaspoon dry thyme
- 2 springs fresh marjoram or 1 ½ 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 them 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.
- Sometimes, I also like to add Mexican Oregano. If you can find it at the Latin store, add ¼ of a tsp.
- Remember to store in the fridge and close the lid tightly after every use.
- If you use canning jars and their special lids, the pickled jalap[enos will last up to 9 - 12 months stored in a cupboard. Place in the refrigerator after opening.
Gloria Morales
I have been looking for a recipe for canning the excess chiles from my garden. This looks promising but I don't see how long to boil the filled jars. I cant keep that many jars of jalapeños in my fridge for months. I would like to process for preserving to give as gifts with other jams and stuff I have made from my garden. Can you help?
Mely Martínez
Hello Gloria,
I do not place the already filled and closed jars inside a hot water bath. The vinegar helps to preserve them.
Like when people make pickled cucumbers.
Cathy
You mention in the preamble to the recipe that you can also make them a slower way that takes a couple of weeks. Do you have a recipe for this method? I like fermented pickles and sauces. Is that what you are referring to?
Mely Martínez
Hello Cathy,
The other way to make them is by placing the peppers and spices in jars. Warming the vinegar and pour it hot in the jars with the jalapeños. Close the lids very tight and let them rest for 2 weeks in your pantry.
Juan Rosales
I have read the recipe several times, and I don’t see when to add the vinegar and the water. For seasoned cooks this may be common sense when to add these liquids. But I am a rookie at cooking and would rather be sure.
Gracias
Mely Martínez
Hello Juan,
In step 5, at the bottom of the page in the recipe card, where it says to add the rest of the ingredients, There you add them.
Bernadette Munoz
I love all your recipes! I just made a batch of these for my husband. I think he's going to love them!! Muchas gracias!
mmartinez
Thank you for visiting!
Happy cooking!
Chris
I've made them twice. The first time they came out well. This recent batch tastes fine but the liquid came out very cloudy.
Kim Martinez
Is there a way to make these with a shelf life not just a month in the refrigerator?
Mely
Hello Kim Martinez,
Yes, after the peppers are done place them in clean jars and proceed to do some canning. The easier way is buying canning jars and lids, and boil the jars. There are a lot of resources online to help you with this step.
Saludos!
Rick N Teresa
I was wondering if we could do a hot water bath after for canning. Thanks.
La Dama
Que buena receta!
kumars kitchen
these pickled jalapenos are to die for,we use them in everything from pizzas to mac and cheese...loved this quick version...can't wait to try it out,thanks for sharing 🙂
Sandra
Yum!
Byte64
Querida Mely,
después de varios años tengo jalapeños en mi balcón, así que podría ser muy buena idea preservarlos de esta manera.
Luego te dirè.
Un abrazo
Flavio
Mely
Hola Flavio,
Felicidades por la cosecha de jalapeños, yo trate por varios años y me di por vencida. Pero los del mercado de agricultores de los Sabados estan muy buenos. Acabo de ir esta mañana a comprar más para hacer una segunda sesión de curtidos.
Saludos y te mando un abrazo,
Mely
Karen
So much better than store-bought! We have jalapenos in the garden... I may have to make a few jars 🙂
Jaron Pope
Excellent recipe! Mucho Gracias!
Mely
Glad you like it, Jaron.
Chris
I bet those are some spicy jalapenos with their white lines!
Mely
Hello Chris,
Indeed they are spicy. Those peppers with the white lines or veins are my favorite.
Nammi
wow, thats one flavorsome pickle!! I am learning quite a lot about mexican cooking from you mely 🙂
Mely
Thanks for your comment Nammi.
Matt Salinas
These are good. I just made a few pints. I think next time I will leave out the thyme and substitute Mexican oregano. Good though!
Rebecca Subbiah
these look good, wish I liked pickles
Mely
You should try them Rebecca.