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Mexican Pickled Peppers

Tangy and spicy Mexican style pickled serrano peppers (chiles en vinagre, chiles en escabeche) with white onion, carrots, and garlic. An easy to make no-cook pickle recipe.

Prep Time
15 mins
Cook Time
21 d
Servings: 12
Calories: 46 kcal
Course: Condiments
Cuisine: Mexican

Ingredients

  • 10 Serrano peppers
  • 2 carrots
  • ½ white onion
  • 12 ounces apple cider vinegar
  • 8 cloves garlic
  • 2 tablespoon oil
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 tablespoon cumin seed (comino)
  • 1 tablespoon dried oregano
  • 1 tablespoon whole black peppercorns

Instructions

    Cup of Yum
  1. Cut the stems off the chiles then slice the chiles in quarters lengthwise. Leave the seeds and veins.
  2. Chop the onion into ½" pieces.
  3. Cut the carrot into ¼" rounds.
  4. Coarsely chop the garlic.
  5. Layer the vegetables and the spices in the canning jar.
  6. Cover the vegetables completely with apple cider vinegar. Put the lid on the jar.
  7. Place the jar in the refrigerator. Every three days give the jar a gentle shake to ensure that the vegetables cure evenly.

Notes

  • Substitutions
  • Label the top of the jar with the date that you placed the jar in the fridge.
  • Remove the seeds and veins from the peppers if you prefer a pickle with less heat.
  • You can substitute jalapeño peppers for the serrano peppers. The taste will be similar but not as hot.

Nutrition Information

Calories 46kcal (2%) Carbohydrates 5g (2%) Protein 1g (2%) Fat 3g (5%) Saturated Fat 1g (5%) Sodium 592mg (25%) Potassium 108mg (3%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 1765IU (35%) Vitamin C 3.8mg (4%) Calcium 25mg (3%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 46

% Daily Value*

Calories 46kcal 2%
Carbohydrates 5g 2%
Protein 1g 2%
Fat 3g 5%
Saturated Fat 1g 5%
Sodium 592mg 25%
Potassium 108mg 2%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 1765IU 35%
Vitamin C 3.8mg 4%
Calcium 25mg 3%
Iron 0.7mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.