Escabeche – Mexican-style pickled jalapeños with carrots


This time of year all of my chiles ripen on the same day it seems. Pickling them is a great way to hold onto them all year long. In most instances, I’d rather use a pickled jalapeno than a raw one anyway.


Throw a pound of washed and dried jalapeños into a pot with 2 tablespoons of oil. Add 1/2 pound of sliced or baby carrots, one small white onion, quartered, and two cloves of peeled garlic. Warm the oil and veggies slightly for 10 minutes until the chiles are just tender. Add salt and spices, 4 cups of white vinegar and continue to cook on low until the salt is dissolved. Remove from the heat and allow the pot to cool. Pour into glass jars and keep refrigerated for weeks and weeks.



1 pound fresh jalapeños

1/2 pound sliced or baby carrots

1 small white onions

2 garlic cloves

4 cups white vinegar

5 bay leaves

5 whole peppercorns

1 teaspoon of Mexican oregano, crushed

2 1/4 T kosher salt


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