About this recipe
Have you ever tasted your tacos, sandwiches, quesadillas, or popcorn and thought, “Mmm… this just needs a little something extra”? Enter: chiles en vinagre. These Mexican pickled jalapeños add the perfect zing to any dish. Tangy, spicy, and a little sweet, they’re a classic Mexican condiment you’ll always want in your fridge. My version is a family favorite—straight from our kitchen in Mexico to yours.
Why you’ll love this recipe
- Flavor-packed: Spicy, tangy, and slightly sweet all in one bite.
- Customizable: Add cauliflower, green beans, even potatoes.
- Easy to make: No fancy techniques. Just slice, simmer, and store.
- Perfect for meal prep: Keeps in the fridge for weeks.
- Authentically Mexican: This is the real deal—just like my abuela made.
In Mexico they are also called chiles en escabeche, chiles encurtidos, chiles curtidos, jalapeno escabeche, rajas or simply jalapeños en vinagre.
Ingredient notes
- Jalapeños: Slice or halve them. Keep the seeds for extra spice.
- Carrots: Rounds, sticks, or julienned. Use rainbow carrots for color.
- Onions: Any type works, but I love red for the pop of color.
- Garlic: Cut the bulb in half, skin on, for a mellow, garlicky flavor.
- Vinegar: White vinegar gives that classic escabeche taste.
- Herbs & Spices: Don’t skip the bay leaf and Mexican oregano!
Home cook tip: If you can’t find marjoram, no worries—leave it out. The magic still happens.
How to make pickled jalapeños (Chiles en Vinagre)
- Prep your veggies: Slice the jalapeños, carrots, onion, and halve the garlic bulb.
- Sauté: Heat oil in a pot. Add carrots, onion, garlic, and jalapeños. Don’t brown—just soften a bit.
- Add vinegar & spices: Pour in the vinegar, add herbs and salt. Simmer 5–10 minutes until the jalapeños turn army green.
- Cool & store: Let everything cool, then pack into jars. Cover with the pickling liquid and seal.
Variations
- Use serrano or habanero chiles if you want it really spicy.
- Add cauliflower florets, sliced green beans, or nopales for extra texture.
- Make it a full escabeche plate by tossing in peeled baby potatoes!
Home cook to home cook tips
- Use glass jars: They preserve flavor and don’t react with the vinegar.
- Sterilize your jars: To make them last longer, run them through the dishwasher or boil them first.
- Let them sit: The flavor deepens in the fridge after 1–2 days.
- Keep in the fridge: They last for weeks chilled—make sure they’re covered in liquid.
- Too tangy? Add a pinch of sugar to balance it out.
FREQUENTLY ASKED QUESTIONS ABOUT PICKLED jalapenos
Best Dishes to Pair with Pickled Jalapeños
- They go perfectly with vegan queso nachos.
- You can also use them in quesadillas, sopes, tacos, and Dorados.
- These are ideal for making sloppy joes and vegan sandwiches featuring mushrooms and BBQ sauce.
- With popcorn or other snacks.
- In Mexico, they are placed in the center of many restaurants as a snack before the main dishes are brought. It is super common to eat them with pizzas or for pizzerias to give you a container or plastic bag (staples at the top) with pickled chili peppers for your pizza.
Authentic Mexican Pickled Jalapeños (Chiles en Vinagre)
Equipment
- Pot
- Glass Jar
Ingredients
- 3 tbsp vegetable or olive oil
- 2 cups carrots peeled and sliced
- 1 large onion sliced
- 1 lb jalapeños halved or sliced (remove seeds for less heat)
- 1 whole garlic head halved (skin on)
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried oregano Mexican oregano preferred
- 1 tsp dried marjoram optional
- ¼ tsp whole peppercorns
- 1 tsp salt
- 3-4 cups white vinegar enough to cover the vegetables
Instructions
- Prep the veggies: Wash and slice jalapeños, carrots, and onion. Halve the garlic head.
- Sauté: In a large pot (glass, stainless steel, or cast iron), heat oil over medium-high. Add carrots and sauté 3–4 minutes. Add onion, garlic, and jalapeños. Cook for 2–3 more minutes, stirring occasionally. Do not brown.
- Add vinegar & spices: Pour in enough vinegar to cover the vegetables. Add bay leaf, herbs, peppercorns, and salt.
- Simmer: Lower heat and let simmer for 5–10 minutes, until jalapeños turn from bright to dull green.
- Cool & jar: Remove from heat. Once cooled, transfer to sterilized glass jars, making sure veggies are submerged in liquid. Seal tightly.
Notes
- Home Cook Tips Want more heat? Leave the seeds in or swap some jalapeños for serranos.
- No Mexican oregano? Use regular oregano, but the flavor will be slightly different.
- Add variety: try cauliflower, green beans, or baby potatoes.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I’d love to hear about you! Send me a DM on Instagram, and let’s talk all things food 🍽️✨