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You are here: Home » Salsas » Homemade Pickled Jalapeños, Quick and Easy

Homemade Pickled Jalapeños, Quick and Easy

August 27, 2013 by Mely Martínez 21 Comments

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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.

Quick Pickled Jalapeños

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.

Ingredients to make pickled jalapeños

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.

Quick Pickled Jalapeños

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.

Quick Easy Pickled Jalapeño

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

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DIRECTIONS:

Quick Pickled jalapeños

  • 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.Pickled Jalapeño recipe

 

  • 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.pickling glass jars

 

  • 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.

Homemade Pickled Jalapeños | Mexican Recipes

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
Quick Easy Pickled Jalapeño

HOMEMADE PICKLED JALAPEÑOS

Mely Martínez - Mexico in my Kitchen
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.
5 from 8 votes
Print Recipe Pin Recipe Add to Collection Go to Collections
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Salsas
Cuisine Mexican
Servings 4 Pints
Calories 193 kcal

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 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: 193kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 61mgPotassium: 819mgFiber: 9gSugar: 14gVitamin A: 13137IUVitamin C: 276mgCalcium: 71mgIron: 1mg
Keyword best pickled jalapenos, homemade pickled jalapeños, pickled jalapeño recipe, quick pickled jalapenos recipe
Tried this recipe?Let us know how it was!

¡Buen provecho!
Mely,

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Previous Post: « Hot Piquín Pepper Powder Sprinkled over Fruit… another Street Food from Mexico
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Reader Interactions

Comments

  1. Rebecca Subbiah

    August 28, 2013 at 1:12 am

    these look good, wish I liked pickles

    Reply
    • Mely

      August 29, 2013 at 4:51 pm

      You should try them Rebecca.

      Reply
  2. Nammi

    August 28, 2013 at 12:10 pm

    wow, thats one flavorsome pickle!! I am learning quite a lot about mexican cooking from you mely 🙂

    Reply
    • Mely

      August 29, 2013 at 4:52 pm

      Thanks for your comment Nammi.

      Reply
      • Matt Salinas

        September 15, 2018 at 9:27 pm

        5 stars
        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!

        Reply
  3. Chris

    August 28, 2013 at 5:57 pm

    I bet those are some spicy jalapenos with their white lines!

    Reply
    • Mely

      August 29, 2013 at 4:52 pm

      Hello Chris,
      Indeed they are spicy. Those peppers with the white lines or veins are my favorite.

      Reply
  4. Jaron Pope

    August 29, 2013 at 12:08 pm

    5 stars
    Excellent recipe! Mucho Gracias!

    Reply
    • Mely

      August 29, 2013 at 4:51 pm

      Glad you like it, Jaron.

      Reply
  5. Karen

    August 29, 2013 at 5:15 pm

    So much better than store-bought! We have jalapenos in the garden... I may have to make a few jars 🙂

    Reply
  6. Byte64

    August 31, 2013 at 2:56 pm

    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

    Reply
    • Mely

      August 31, 2013 at 5:15 pm

      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

      Reply
  7. Sandra

    August 31, 2013 at 4:28 pm

    Yum!

    Reply
  8. kumars kitchen

    September 01, 2013 at 7:33 am

    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 🙂

    Reply
  9. La Dama

    September 06, 2013 at 12:48 pm

    Que buena receta!

    Reply
  10. Kim Martinez

    July 12, 2014 at 6:06 pm

    Is there a way to make these with a shelf life not just a month in the refrigerator?

    Reply
    • Mely

      July 13, 2014 at 1:49 am

      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!

      Reply
    • Rick N Teresa

      July 17, 2016 at 2:30 pm

      I was wondering if we could do a hot water bath after for canning. Thanks.

      Reply
  11. Chris

    September 17, 2015 at 3:45 pm

    I've made them twice. The first time they came out well. This recent batch tastes fine but the liquid came out very cloudy.

    Reply
  12. Bernadette Munoz

    May 16, 2017 at 4:02 pm

    5 stars
    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!

    Reply
    • mmartinez

      May 16, 2017 at 5:43 pm

      Thank you for visiting!
      Happy cooking!

      Reply

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Mexico in my kitchen | Mely Martinez

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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