Last Updated on November 8, 2024 by Catrina

Pickled jalapeño peppers with carrots, onions, and garlic are the perfect Mexican condiment. Use these on tortas, sandwiches, burgers or to spice up any of your favorite Mexican dishes!

Pickled jalapeños, onions, and carrots in a blue pottery bowl with a colorful Mexican rebozo in the background

Jalapeños en escabeche (also known as chiles curtidos, chiles encurtidos, chiles en vinagre, jalapeños en vinagre, rajas de jalapeños en vinagre) is a staple condiment in Mexico.

These pickled jalapeño peppers are used to accompany all sorts of Mexican dishes, like tortas, tostadas, and so many more.

It is common in Mexico to buy these chiles already canned from the store, so I was hesitant to try making these at home. But Señora Lorenza told me that this recipe was much easier than it seemed! She shared her family recipe for these pickled jalapeños and ever since I learned how to make these, we haven’t gone back to the store variety!

You can easily make these at home too!

Sliced jalapeños, carrots and onions on a Mexican pottery plate, vinegar, oil and spices are in 3 small bowls.

What’s in jalapeños en escabeche?

Jalapeños
Carrots
Garlic cloves
Onion
Dried bay leaves
Vegetable oil
Apple cider vinegar
Salt
Dried thyme
Dried marjoram
Sugar

Check the recipe card for complete quantities and instructions.

Substitutions or Variations

Change the vinegar

I love the taste of apple cider vinegar in this dish, but white vinegar will work just as well.

Fresh herbs vs. dried herbs

I typically have dried marjoram, thyme, and bay leaves on hand, so that’s what I use. If you have fresh thyme, bay leaves, or marjoram, they can be substituted here.

So, if you are using fresh herbs instead of dried, what’s the right amount for substitution?

Typically, dried herbs are more potent than fresh. According to Simply Recipes 1 tablespoon (or 3 teaspoons) of fresh herbs can be substituted for 1 teaspoon for dried.

Bay leaves, however, don’t follow this typical rule. Fresh bay leaves are more potent than their dried counterparts according to The Spruce Eats. So you only need 1 fresh bay leaf for every 2 dried ones.

Change the oil

You only need a small amount of oil for this recipe. I use canola here, because it is mild tasting. Other mild tasting oils or even olive oil would work as well.

Change the chile pepper

The jalapeño pepper is the typical choice for these pickled peppers. But if you are looking for something spicier, serrano peppers can be used in place of jalapeños.

How to Make Pickled Jalapeño Peppers Step by Step

These jalapeños en escabeche are so easy to make, and so much better than the store bought variety! Let’s get started.

Cook the vegetables

Start the process by heating up just a small amount of oil over medium heat in a medium-sized stock pot. Add the sliced onions and cook for 2 minutes, just until they start to soften slightly.

Add in the carrots and cook another couple of minutes. You will want to stir occasionally to keep the vegetables from sticking to the pot.

Add the jalapeños, garlic clove, and salt. Stir to mix everything together and turn the heat to low. Keep stirring occasionally, allowing the onions to become translucent. The jalapeños should be fragrant but still have a bright green color, about 4 minutes.

Sliced onions and carrots cooking in a metal pot

Sliced jalapeños, onions, and carrots cooking in a metal pot

Cover and continue cooking

Once the jalapeños are fragrant, and the onions translucent, add in the herbs and vinegar. Give everything a good stir. Cover the pot and allow the vegetables to cook in the vinegar.

You will want to check on the vegetables and stir everything every 3-5 minutes. You will know that your vegetables are ready when the jalapeños have turned a dull green color, and the carrots are tender enough to be pierced with a fork, but still have a crunchy texture.

This will take about 12-15 minutes once the vegetables are covered.

Pickled jalapeños, carrots, and onions cooked in a metal pot

I like my vegetables with a bit of a crunchy texture and not totally soft. If you like your vegetables softer, then cook them a bit longer.

You should still have a bit of liquid in your pot once the vegetables are cooked.

When the vegetables are cooked to your liking, turn off the heat.

Add in sugar and adjust salt

Here’s the last step to making these jalapeños even more amazing!

First, remove your bay leaves. Then, add just a tiny bit of sugar to the vegetables and stir to mix everything thoroughly. Don’t worry. The amount of sugar is not enough to make these sweet. It is just enough to take the acidic edge off of the jalapeños, providing the perfect balance of tanginess. Add salt if needed.

Allow these to cool to room temperature before serving or storing.

Pickled jalapeño peppers, carrots, and onions in a blue pottery bowl

FAQs and Tips

How do I store pickled jalapeños?

These will easily keep for a week in the fridge in an airtight plastic container.

These jalapeños also make a great gift for those who love spicy food! Put them in mason jars and jazz them up with a ribbon for gift giving.

Or these could be canned for even longer life. I don’t can food, but this handy guide will give you tips on how to can at home.

What does the word escabeche mean?

According to Ricardo Muñoz Zurita, author of the Larousse Diccionario Enciclopédico de la Gastronomía Mexicana, the word escabeche in Spanish, likely came from the Arabic word sakbay which means meat cooked with vinegar. When the Spanish came to Mexico, they brought this preparation technique with them.

Escabeche is simply a way of conserving food by pickling with vinegar, water, and spices.

Some regions of Mexico call meat or seafood dishes escabeche, like Yucatán peninsula preparations of chicken, fish or pork made with vinegar. Coastal regions on the Pacific side of Mexico make oyster and shrimp dishes with vinegar.

Are other foods pickled in Mexican cuisine?

In Mexico, this technique is mostly used with vegetables and chiles. There are a variety of pickled vegetables in Mexico from carrots, cauliflower, onions, nopales (prickly pear cactus pads), potatoes, squash, and of course chile peppers. The recipe here is a classic preparation of jalapeño peppers, carrots, garlic, and onions.

In central Mexico, pickled pigs feet are common. These are chopped up and served on tostadas.

Related recipes

These pickled jalapeños are the perfect way to spice up your next meal! Here are some recipes to try with jalapeños en escabeche!

Authentic Mexican Red Rice in a blue talavera bowl sitting on top of a light blue placemat — Authentic Mexican red rice

Mexican torta with grilled steak, lettuce, tomatoes, onions, beans, cheese and avocado on a crusty bread, sliced in half — Authentic Mexican red rice

Did you try this recipe? Give it a star-rating and let me know how it turned out in the comments below!

Source: Señora Lorenza Lafragua, Morelos Mexico

Blue talavera bowl with pickled jalapeños, carrots, and onions.

Mexican Pickled Jalapeños (Jalapeños en Escabeche)

Pickled jalapeño peppers with carrots, onions, and garlic is the perfect Mexican condiment. Use these on tortas, sandwiches, burgers or to spice up any of your favorite Mexican dishes!

Print Recipe Pin Recipe

Cook Time 25

Course Condiment

Cuisine Mexican

Servings 12 servings

Ingredients

1 tbsp canola oil See notes
1 small white onion 5 ounces or ∼132g, cut into 1/4 thick strips
1 medium carrot 5 ounces or ∼132g, peeled and cut into 1/4 inch thick rounds (∼3/4 cups sliced)
1 clove garlic
7 jalapeños (mix of large and small) 8 ounces or ∼255g, stems removed and cut into 1/2 thick strips, see notes
1/2 tsp salt
2 dried bay leaves See notes
1/2 cup apple cider vinegar See notes
1/2 tsp dried thyme See notes
1/4 tsp dried marjoram See notes
1/2 tsp sugar

Instructions

Heat oil over medium heat in a medium-sized stock pot until warm and shimmering, about 3 minutes.
1 tbsp canola oil
Add the onions to the oil and stir. Cook for about 2 minutes until they begin to slightly soften.
1 small white onion
Add the carrots to the onions and stir to incorporate. Cook for a couple more minutes before adding in the garlic clove, jalapeños and salt. Stir to incorporate all of the ingredients. Turn heat to low.
1 medium carrot, 1 clove garlic, 7 jalapeños (mix of large and small), 1/2 tsp salt
Cook the vegetables for about 4 minutes more or until the onions are translucent and the jalapeños are fragrant, but still brightly colored. Add in the vinegar and herbs, stir to mix everything, and cover.
2 dried bay leaves, 1/2 cup apple cider vinegar, 1/2 tsp dried thyme, 1/4 tsp dried marjoram
Stir occasionally and check the vegetables every 3-5 minutes. Total cook time once the vegetables are covered should take 12-15 minutes. Cooking is done once the carrots can be pieced with a fork, but are still crisp. Of course, if you like your vegetables softer, you can cook them a bit longer.
Remove the vegetables from the heat, remove the bay leaves, and stir in the sugar. Add salt if needed.
1/2 tsp sugar
Allow to cool and enjoy!

Notes

Yield ~3 cups

Another mild oil or olive oil can be substituted for canola oil.
Equal amounts of serrano peppers can be substituted for the jalapeños
White vinegar can be substituted for apple cider vinegar.
If using fresh herbs, use the following amounts: 1 bay leaf, 1 1/2 tsp thyme, 3/4 tsp marjoram

Keyword easy, Spicy, Traditional, Vegan, Vegetarian

The below nutrition label is included as a courtesy. Our terms and conditions explain our nutrition policy.