Easy Jalapeños en Escabeche Recipe (Mexican Pickled Jalapeños)
Spice up your meals with this easy, authentic Jalapeños en Escabeche recipe! Made with crisp carrots, sweet onions, and a perfectly balanced vinegar brine, these Mexican pickled jalapeños are the ultimate crunchy topping for tacos, tortas, and nachos.
Ingredients
- 12-15 Jalapeños
- 1-2 Carrots
- 1/2 Onion
- 1 tsp Mexican Oregano
- 3 Garlic Cloves
- 3 Sweet Pepper
- 1 cup Vinegar
- 1 cup Water
- 2 Bay Leaves
- 2 tsp Pepper Corns
- 2 tbsp Sugar more if desired
- 3 tsp Salt
- 1 tbsp Avocado Oil
Instructions
- Dice the Veggies: Dice onions. Cut carrots and jalapeño peppers into rounds about 1/4in thick. The jalapeño the seeds provide the signature heat; however, after cutting them into rounds you can tap out the seeds to control the amount of heat.
- Sauté: Heat the avocado oil in a large skillet over medium heat. Add the sliced onions, and carrots. Sauté for a few minutes until they begin to soften slightly. Add jalapeños.
- Add spices: Lower the heat to low. Stir in the minced garlic, sweet peppers, Mexican oregano, bay leaves, peppercorns, sugar, and salt. Continue to simmer gently until the carrots are slightly tender but still retain a nice, crisp bite.
- Simmer the brine: Pour in the water and vinegar. Bring the mixture to a gentle simmer for 2 to 3 minutes to blend the flavors.
- Cool and jar: Remove from heat and let the mixture cool completely. Once cooled, pack your pickled jalapeños and vegetables tightly into clean glass mason jars, making sure they are fully submerged in the brining liquid. Store in the refrigerator.
