Escabeche (Pickled Jalapeños)
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Updated May 28, 2025, Published Jun 07, 2023
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Quick to make, easy to store, and full of bold flavor — this Escabeche (Pickled Jalapeños) recipe is the perfect way to preserve summer heat in a jar. With just a few ingredients and in about 22 minutes, you can whip up a batch of spicy, tangy jalapeños, carrots, and onions to brighten up any dish.
Table of Contents
- What is Escabeche (Pickled Jalapeños)?
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- Optional Variations
- How to Make Escabeche (Pickled Jalapeños)
- Serving & Topping Suggestions
- Escabeche Expert Tips & Tricks
- Storage Instructions
- Frequently Asked Questions About Escabeche (Pickled Jalapeños)
- More recipes
- Authentic Escabeche (Pickled Jalapeños & Carrots) Recipe
What is Escabeche (Pickled Jalapeños)?
In Mexican cuisine, escabeche refers to vegetables that are lightly sautéed and then pickled in a vinegar-based brine. Jalapeños, carrots, onions, and garlic are classic choices, often seasoned with herbs and spices like bay leaves and peppercorns. These spicy-sour veggies are a staple in many taquerias and Mexican homes.
Why You’ll Love This Recipe
- Bold and tangy flavor with the perfect balance of heat and acidity
- Simple pantry ingredients you likely already have on hand
- Quick to make — ready to eat in 24 hours
- Versatile — use as a topping, side, or snack
- Nostalgic and traditional, just like abuela used to make
Ingredients & Substitutions
To make these Mexican pickled jalapeños, you’ll need:
- Jalapeños: Fresh and firm. For less heat, remove the seeds or swap in banana peppers.
- Carrots: Peeled and sliced. Add cauliflower florets or sliced radishes for extra color.
- White onion: Sliced into thick strips.
- Garlic: Whole cloves add flavor.
- White vinegar: Provides the tang.
- Water: To mellow out the acidity.
- Salt & sugar: Enhances flavor and balances the heat.
- Mexican oregano, bay leaves, peppercorns: For depth and aroma.
- Olive oil: For sautéing the veggies.
The complete list of ingredients and quantities can be found in the printable recipe card below.
Optional Variations
- Whole Jalapeño Escabeche – Prefer whole peppers? Simply score each jalapeño with a small slit before pickling to allow the flavors to penetrate while keeping them intact. They’ll take a little longer to absorb the brine but will still be deliciously tangy and spicy!
- Add More Veggies – Try cauliflower, radishes, cabbage, or bell peppers for variety.
- Make it Spicier – Use a mix of jalapeños, serranos, and habaneros for a fiery escabeche de chiles.
- Add Herbs & Spices – Try adding coriander seeds, cumin, or thyme for a unique twist.
Note: This recipe has not been tested with all substitutions. If you try a variation, let us know in the comments!
How to Make Escabeche (Pickled Jalapeños)
Making escabeche Mexican style is incredibly simple:
Step 1: Prep Your Jars. Clean four to five (12-ounce) jars in the dishwasher or with hot soapy water.
Step 2: Make the Brine. In a large stockpot, combine water, vinegar, sugar, salt, spices, and garlic. Bring to a boil over high heat.
Step 3: Simmer the Veggies. Lower the heat to medium-high and stir in the vegetables. Cook until the jalapeños turn from bright green to a slightly duller green, about 10–15 minutes.
Step 4: Pack the Jars. Using a slotted spoon, transfer the mixture evenly into the prepared jars. Discard the garlic and bay leaves. Ladle in the pickling liquid, filling each jar ½ inch below the rim.
Step 5: Cool & Store. Seal the jars tightly and let them cool completely. Store in the refrigerator for up to 2 months.
Watch the video below to see exactly how to make Mexican escabeche at home!
Serving & Topping Suggestions
- Serve alongside tacos de papa, Mexican ham tortas, grilled carne asada, or grilled meats
- Chop and stir into Mexican tuna salad or ensalada de pollo
- Add to cheese boards or charcuterie
- Enjoy as a zesty snack on its own
Escabeche Expert Tips & Tricks
- Slice jalapeños evenly so they pickle at the same rate
- Let the escabeche rest at least 24 hours for best flavor
- Use clean utensils when serving to keep them fresh longer
- Want it milder? Remove some jalapeño seeds before cooking
Storage Instructions
Store escabeche in the refrigerator in a tightly sealed glass jar. Best enjoyed within 2 months. Not shelf-stable — this recipe is not tested for canning.
Frequently Asked Questions About Escabeche (Pickled Jalapeños)
Escabeche is a Mexican pickling method using vinegar, aromatics, and spices to preserve vegetables like jalapeños, carrots, and onions.
It’s medium-spicy. To reduce heat, remove some of the seeds or use milder peppers like banana or Anaheim.
Up to 2 months if stored in a clean, sealed container.
This escabeche is for refrigerator pickling only. It hasn’t been tested for safe water bath canning.
More recipes
If you tried this Mexican escabeche recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Authentic Escabeche (Pickled Jalapeños & Carrots)
Equipment
Ingredients
- 2 cups water
- 2 cups distilled vinegar
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- 1 teaspoon oregano
- 1 teaspoon peppercorns
- 2 bay leaves
- 1 garlic clove, smashed
- 5 large jalapeños, sliced into 1/8 inch thick rings
- 2 serrano peppers, sliced into 1/8 inch thick rings
- 4 carrots, peeled, sliced into 1/8 inch thick rings
- 1 sweet onion, sliced
Instructions
- Have ready four to five jars with tight fitting lids. Clean them in the dishwasher or in hot soapy water.
- In a large stockpot, combine water, vinegar, sugar, salt, oregano, peppercorns, bay leaves, and the garlic. Bring the mixture to a boil over high heat.
- Lower the heat to medium-high and stir in the jalapeño, serrano, carrot, and onion slices and cook until the chile peppers turn from bright green to a slightly duller green, about 10 to 15 minutes.
- Use a slotted spoon to transfer the mixture to the jars, dividing them equally among the jars (leave the garlic and bay leaves behind). Spoon the pickling liquid into each jar, filling each to 1/2 below the rim.
- Cover the jars tightly. Let cool completely, then store in the refrigerator for up to 2 months.
Video
Notes
- This recipe fills about 4 to 5 (12-ounce) jars, depending on how tightly you pack the veggies.
- Wear gloves if needed! Jalapeños can irritate sensitive skin. If you skip gloves, wash hands well or rub with lemon juice to neutralize the spicy oils.
- If using whole jalapeños, make a small slit in each one to help the brine soak in.
- Discard garlic and bay leaves before jarring for the best texture and flavor.
- Pickling not only enhances the flavor — it also extends the shelf life of your veggies.
- Store escabeche in the refrigerator in an airtight jar for up to 2 months. This recipe is not designed for canning.
- The flavor deepens over time — they taste even better after 24 hours!
- This family recipe is featured in my latest cookbook — it’s that good.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: Jenna Sparks
Actually, it is pronounced (ess -kah – BEH – cheh). No “y” sound, which in Spanish actually sounds like a long “a” when combined with another vowel. And the emphasis is nearly always on the next to last syllable. Nearly but not always.
Thank you for posting this recipe. My mom would pickle her chilis and I never got her recipe before she passed away. She would also add pieces of quince (membrillo). Delicious!
Wow! This was great… and easy to make. Had a much more fresh and clean flavor than what we get in our local restaurants. I made a full batch of the pickling liquid but reduced the sugar and salt a little, and I halved the amount of everything else, including the red peppers I added since the full recipe made more than we could consume. Thanks!
Oh yeah, 5+ stars!