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Pickled Jalapenos (escabeche)

These Mexican pickled jalapeno 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


  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1 bay leaf
  • 2 tablespoons kosher salt
  • 2 teaspoons 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 (peeled and cut into 16 wedges)
  • 6 cloves garlic (peeled)


  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.