Authentic Mexican Pickled Jalapeños (Chiles en Vinagre)
Spicy, tangy, and so easy to make—these Mexican pickled jalapeños are the perfect condiment for tacos, sandwiches, and more. Just sauté the veggies, simmer in vinegar and spices, and jar them up. A staple in every Mexican kitchen!
4 cups
Calories: 57kcal
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
Serving: 20g | Calories: 57kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 103mg | Potassium: 364mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1470IU | Vitamin C: 151mg | Calcium: 33mg | Iron: 1mg