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Escabeche (Pickled Jalapeños)
You will never go back to canned jalapeños again. These do not contain preservatives or artificial colors and these tangy and spicy pickled peppers are ready in under 15 minutes! The mixture of vinegar and salt act as a natural preservative (no canning needed) and can be stored in the fridge for up to two months.
Prep Time
5 mins
Cook Time
5 mins
Total Time
22 mins
Servings: 4 to 5 (12-ounce) jars
Calories: 11487 kcal
Course:
Side Dish , Appetizer
Cuisine:
Mexican
Ingredients
- 2 cups water
- 2 cups distilled vinegar
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- 1 teaspoon oregano
- 1 teaspoon peppercorns
- 2 bay leaves
- 1 garlic clove smashed
- 5 large jalapenos sliced into 1/8 inch thick rings
- 2 Serrano peppers sliced into 1/8 inch thick rings
- 4 carrots peeled, sliced into 1/8 inch thick rings
- 1 sweet onion sliced
Instructions
- Have ready four to five jars with tight fitting lids. Clean them in the dishwasher or in hot soapy water.
- In a large stockpot, combine water, vinegar, sugar, salt, oregano, peppercorns, bay leaves, and the garlic. Bring the mixture to a boil over high heat.
- Lower the heat to medium-high and stir in the jalapeño, serrano, carrot, and onion slices and cook until the chile peppers turn from bright green to a slightly duller green, about 10 to 15 minutes.
- Use a slotted spoon to transfer the mixture to the jars, dividing them equally among the jars (leave the garlic and bay leaves behind). Spoon the pickling liquid into each jar, filling each to 1/2 below the rim.
- Cover the jars tightly. Let cool completely, then store in the refrigerator for up to 2 months.
Cup of Yum
Notes
- Wear Gloves (If Needed!) – If you have sensitive skin or want to avoid accidental eye irritation, wear kitchen gloves when slicing jalapeños. No gloves? Wash hands thoroughly with soap and water, or rub with lemon juice to remove spicy oils.
- Pickling Whole Jalapeños? Make a small slit in each pepper before pickling to help them absorb the brine while keeping their shape intact. Perfect if you love a heartier bite!
- This Mexican pickled vegetable recipe lasts up to 2 months if stored in an airtight container in the fridge. This recipe is not designed for canning and must be refrigerated.
Nutrition Information
Serving
1jar
Calories
114.87kcal
(6%)
Carbohydrates
21.63g
(7%)
Protein
2.55g
(5%)
Fat
0.54g
(1%)
Saturated Fat
0.07g
(0%)
Sodium
1807.5mg
(75%)
Potassium
498.57mg
(14%)
Fiber
3.9g
(16%)
Sugar
13.23g
(26%)
Vitamin A
10754.27IU
(215%)
Vitamin C
89.99mg
(100%)
Calcium
68.81mg
(7%)
Iron
1.27mg
(7%)
Nutrition Facts
Serving: 4to 5 (12-ounce) jars
Amount Per Serving
Calories 11487
% Daily Value*
| Serving | 1jar | |
| Calories | 114.87kcal | 6% |
| Carbohydrates | 21.63g | 7% |
| Protein | 2.55g | 5% |
| Fat | 0.54g | 1% |
| Saturated Fat | 0.07g | 0% |
| Sodium | 1807.5mg | 75% |
| Potassium | 498.57mg | 11% |
| Fiber | 3.9g | 16% |
| Sugar | 13.23g | 26% |
| Vitamin A | 10754.27IU | 215% |
| Vitamin C | 89.99mg | 100% |
| Calcium | 68.81mg | 7% |
| Iron | 1.27mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.