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Quick Easy Pickled Jalapeño
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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.
Course Salsas
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Pints
Calories 193kcal


  • 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


  • 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.


  • 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. 


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