Go Back
–+ servings
Print

Pickled Jalapeños (escabeche)

These Mexican pickled jalapeño peppers, carrots, onions and garlic go with tacos, burritos or just about any Mexican dish you can think of.
Course Condiments & Pickles
Cuisine Mexican
Level Beginner
Main Ingredient Vegetable
Diet Dairy-Free, Gluten-Free, Low-Carb, Low-Fat, Pescatarian, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 10 servings
Calories 21kcal

Equipment

Ingredients

  • ½ cup white vinegar
  • ½ cup water
  • 1 bay leaf
  • 2 tablespoons kosher salt
  • 2 teaspoons black peppercorns
  • 2 teaspoons honey (optional)
  • 6 jalapeño peppers (sliced into ¼" wheels)
  • 1 carrot (peeled and cut into ¼" wheels)
  • 1 medium onion (peeled and cut into 16 wedges)
  • 6 cloves garlic (peeled)

Instructions

  • Remove the seeds and white pith of the 6 jalapeño peppers if you want them less spicy
    6 jalapeño peppers
  • Put the ½ cup water, ½ cup white vinegar, 2 tablespoons kosher salt, 2 teaspoons honey, 1 medium onion, 6 cloves garlic, 2 teaspoons black peppercorns, and 1 bay leaf in a non-reactive (stainless steel) saucepan and bring to a boil over medium high heat. Continue boiling until the jalapeños have gone from a vivid green to an earthy olive green. Turn the heat off and allow the jalapeño pickles to cool.
    ½ cup white vinegar, ½ cup water, 1 bay leaf, 2 tablespoons kosher salt, 2 teaspoons black peppercorns, 2 teaspoons honey, 1 carrot, 1 medium onion, 6 cloves garlic
  • These jalapeño 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.

Nutrition

Calories: 21kcal | Carbohydrates: 4g | Protein: 0.5g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 1402mg | Potassium: 77mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1115IU | Vitamin C: 12mg | Calcium: 15mg | Iron: 0.2mg