Mexican Pickled Jalapeños and Carrots (Chiles en Escabeche): The Tangy Taqueria Jar You Can Make at Home

How to Make Chiles en Escabeche

1. Prepare the vegetables. Rinse the jalapeños and cut a small slit near the stem of each one so the brine can get inside. Slice the carrots, cut the cauliflower and onion, and smash the garlic.
2. Sauté the onion and garlic. Heat the oil in a large pot over medium heat. Add the onion and garlic and cook for 3 minutes, until fragrant and slightly softened.
3. Add the carrots and jalapeños. Stir them in and cook for 5 minutes, stirring often, until the jalapeños start to lose their bright green color and turn olive green in spots.
4. Add the cauliflower. Stir and cook 2 more minutes.
5. Add the brine. Pour in the vinegar and water, then add the salt, sugar, bay leaves, oregano, thyme and peppercorns. Stir well.
6. Simmer briefly. Bring to a boil, then lower the heat and simmer for 4 to 5 minutes. The carrots should still be slightly crisp.
7. Cool. Turn off the heat and let everything cool in the pot for 30 minutes.
8. Jar them. Transfer the vegetables to clean glass jars or a large bowl and pour the brine over them until fully covered.
9. Refrigerate. Cover and chill for at least 24 hours before eating.

Tips for the Best Pickled Jalapeños

• Do not overcook. The vegetables keep softening in the brine, so take them off the heat while the carrots still have some bite.
• Keep everything submerged in the brine for even flavor.
• Open a window. Hot vinegar and jalapeños are strong. Avoid leaning over the pot.
• Use a clean spoon every time you serve, and the pickles will last longer.
• Save the brine. A splash of it brightens salad dressings, marinades and even a pot of beans.
• Let them rest. The jalapeños taste sharp on day one and mellow beautifully by day three, so plan ahead for a party.

Variations

For mild escabeche, use half jalapeños and half baby carrots, and seed the peppers.

For a colorful jar, add sliced zucchini, radishes or small pearl onions in the last 2 minutes of simmering.

For sliced pickled jalapeños, cut the peppers into rings before cooking. They are perfect for nachos and sandwiches.

How to Store Chiles en Escabeche

Keep the pickles covered in the refrigerator for up to 1 month. They are refrigerator pickles, not canned, so they must stay cold. Do not freeze them, or the vegetables will turn soft.

Nutrition Information

A ¼-cup serving provides an estimated 25 to 35 calories. These numbers are approximate and depend on how much of the oil and brine you eat with the vegetables.

Final Thoughts

A jar of homemade chiles en escabeche makes ordinary meals feel special. Spoon them over scrambled eggs, tuck them into a sandwich, chop them into guacamole or simply set the jar on the table at taco night.

Make a batch this week. Your refrigerator door will never look the same.

With love, from Grandma's kitchen ❤️