Pickled Jalapenos (escabeche)

Marc Matsumoto

Hi! I'm Marc, and I want to teach you some basic techniques while giving you the confidence and inspiration to cook without recipes too!

Follow me on
Pickled Jalapenos (escabeche)

I love spicy food, but jalapenos just aren't something I use tons of at any one time. Since I feel a little odd just buying one pepper, the rest of the bag usually ends up going bad. After realizing how easy it is to make pickled jalapenos, I don't think I'll ever be running into a bag of half decomposed jalapenos at the bottom of my vegetable drawer again.

Tart and piquant, these pickles make an awesome snack with a frosty beer and can be used as a condiment for your favorite Mexican dish. I even like adding these to sandwiches like banh mi and tortas.

Pickled Jalapenos (escabeche)

I made a smallish portion for those of us with tiny refrigerators, but if you have the room, this is a great way to preserve that giant pack of jalapenos you picked up at Costco last week.

Pickled Jalapenos (escabeche)I love spicy food, but jalapenos just aren't something I use tons of at any one time. Since I feel a little odd just buying one pepper, the rest of the bag usually ends up going bad. After realizing how easy it is to make pickled jalapenos, I don't think I'll ever be running into a bag of half decom...

Summary

Rate it!0050 Print & Other Apps  
  • Courseeasy
  • CuisineMexican

Ingredients

Based on your location, units have been adjusted to Metric measuring system. Change this?
1/2 cup
White vinegar
1/2 cup
Water
1
Bay leaf
2 tablespoons
Kosher salt
2 teaspoons
Whole black peppercorns
2 teaspoons
Honey (optional)
6
Jalapeno peppers (sliced into 1/4" wheels) 
1
Carrot  (peeled and cut into 1/4" wheels)
1
Medium onion seeds (peeled and cut into 16 wedges)
6 cloves
Garlic, peeled

Steps

  1. Remove the seeds and white pith of the jalapeno if you want them less spicy
  2. Put all the ingredients in a non-reactive (stainless steel) saucepan and bring to a boil over medium high heat. Continue boiling until the jalapenos have gone from a vivid green to an earthy olive green. Turn the heat off and allow the jalapeno pickles to cool.
  3. These jalapeno pickles can be stored for a very long time in a sealed container in the fridge. Serve with tacos, nachos, or just about any of your favorite Mexican foods.

All images and text on this website are protected by copyright. Please do not post or republish this recipe or its images without permission. If you want to share this recipe just share the link rather than the whole recipe.