Quick-Pickled Jalapenos & Carrots (Chiles en Escabeche)

Chiles en escabeche - Mexican pickled carrots and jalapeños in a small dish

Quick-Pickled Jalapenos & Carrots (Chiles en Escabeche)

Transform chiles and veggies into perfect little pickles with this simple recipe. They're amazing on tacos, with grilled or slow-cooked meats, or on anything else you can imagine.

This recipe makes a fairly small batch (1 large jar), but can easily be scaled up.

Course Pickle/Chutney/Salsa etc., Preserves

Cuisine Mexican, North American

Keyword fridge pickles, mexican pickled jalapenos, pickles for tacos

Prep Time 10

Cook Time 10

Resting Time 12

Servings servings

Calories 14kcal

Ingredients

7 oz jalapeños (~4 large) sliced into coins
5 oz carrot (~1 large) sliced into coins
5 oz yellow onion (~1/2 large) thinly sliced
1.5 cups white vinegar (3/4 cup) (see note)
1/2 cup water (1/4 cup)
2 tsp sugar
1 bay leaf
1 small stem fresh thyme (optional)
1 tsp kosher salt
2 cloves garlic minced

US Customary - Metric

Instructions

Slice the jalapeños, carrots, and onions and set them aside.
Combine all of the remaining ingredients in a large pot on the stovetop. Bring to a boil.
Add the carrots and reduce to a simmer. Cook for about 3 minutes, then add the remaining vegetables. Cook for an additional 7-10 minutes, or until the jalapeños are soft and dull green. Remove from heat.
Transfer the vegetables (and the bay leaf) to a sterilized pint (500 ml) jar, or several smaller jars. Pour the warm pickling liquid over the vegetables. Cover and cool at room temperature, then transfer to the fridge. Let sit overnight (longer is better). These will keep in the fridge for at least 1 month.

Notes

You can substitute a mix of apple cider and white vinegar if you like. Try a 60:40 or a 50:50 ratio.

Want to make it spicier? Substitute serrano peppers for some or all of the jalapeños.

Nutrition