Pickled jalapeños, or jalapeños escabeche, is a Mexican side dish. It's a quick and easy preserving technique that lasts for months in the refrigerator.
What ingredients do you need
- apple cider vinegar
- kosher salt
- bay leaf
What equipment do you need
- frying pan
- water bath canning equipment
Step 1 Prepare your canning jars
Follow the procedure for the water bath canning procedure. Set aside and let air dry.
Step 2 Prepare the vegetables
Wash the jalapeños, and then make a cross-cut on the tip. This will allow the brine to enter the jalapeños. In addition, the liquid will drain when you go to eat them. Peel the carrots, cut off the end and the tip and discard. You can cut the carrot anyway you like, I prefer a diagonal cut. Peel your onions and julienne them. Crush your garlic.
Step 3 Partially cook jalapeños, carrots, and onions.
Heat olive oil in a large skillet. Add the jalapeños, carrots, and onions. Saute over medium heat for 10 minutes. Lower heat, simmer for 10 minutes.
Step 4 Making the pickling brine
In a saucepan, add your vinegar, salt, sugar, and bay leaf. Heat to dissolve salt and sugar.
Step 5 Packing your vegetables
Pack your cooked vegetables in your canning jars. Top each jar with the pickling vinegar and seal finger tight. Place the jars in the canning water for 15 minutes.
Step 6 Storing your pickled jalapeños
After the jars have cooled, store your escabeche as you would any other canned goods.
- you can also add cauliflower
- spice factor increases
- once opened, they will last two months.
What do you do with pickled jalapeños?
Consider the jalapeño escabeche recipe as a side dish. It can accompany any of your best Mexican dishes. Think tacos, enchiladas, you name it!
I think next time I'm going to add in the cauliflower and cut back on the oil. There are a ton of different vegetables you can use for this recipe so go ahead and play around with it and see what you come up with. I'd love to hear your version of pickled vegetables.
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- 1 lb jalapenos
- 1/4 cup extra virgin olive oil
- 3 carrot, peeled and small diced, peeled and sliced thick
- 3 cloves garlic, separated, peeled, and crushed
- 4 cups apple cider vinegar
- 2 tablespoons kosher salt
- 1 Bay leaf
- 1 tablespoon granulated sugar
- Prepare your canning jars (see water bath canning procedures). Set aside and let air dry
- Wash the jalapeños making sure to leave the stems on. Cut a cross in the tip of the jalapeños so the pickling liquid can be absorbed. Peel carrots, discard ends, slice diagonally. Julienne onions, and peel, separate, and crush garlic
- Heat the olive oil in a large skillet. Add the jalapeños, carrots, and onions. Fry over medium heat for 10 minutes. Making sure to rotate the vegetables for even cooking. Lower heat and simmer for 10 additional minutes.
- In a saucepan, add your vinegar, salt, sugar, and bay leaf. Heat to dissolve salt and sugar. Remove bay leaf.
- Pack your sterilized jars with the vegetables. Alternate between jalapeños, carrots, and onions. Place crushed garlic equally between jars. Top each jar with the remaining pickling vinegar and seal using a finger-tight seal. Place sealed jars in canning water for 15 minutes.
- Store escabeche as you would any other canned goods.
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- Once the jalapeños are cooked, they will turn a dull green.
- Refrigerate after opening.
- After opened, they'll last two months.