Mexican Escabeche (Pickled Jalapeños & Carrots)
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on Jun 07, 2023, Updated Mar 12, 2025
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Whether served as a side dish or used as a topping for tacos, burritos, or other Mexican favorites, the zesty and refreshing taste of my 15-minute Mexican Escabeche recipe is sure to tantalize your taste buds. With a perfect balance of crunchy veggies and spicy, tangy flavors, this quick and easy escabeche recipe is the perfect way to preserve your summer crop and add tons of flavor to your favorite meals.
What is Escabeche?
Escabeche (pronounced “ess-KA-bey-CHAY”) is a classic Mexican pickled vegetable dish made with jalapeños, carrots, onions, and a flavorful vinegar brine. The name “escabeche” refers to the pickling process that preserves vegetables while infusing them with tangy, slightly spicy, and slightly sweet flavors.
Also known as chiles en vinagre or chiles curtidos, this Mexican escabeche recipe is a staple condiment served with Mexican ham tortas, Mexican tuna salad, ensalada de pollo, and Mexican taco recipes—anytime you crave a spicy, zippy bite.
While Peruvian, Puerto Rican, Spanish, and Filipino cuisines have their own varieties of escabeche, this version is the traditional Mexican escabeche recipe I grew up eating. Many families make escabeche de verduras, a mix of vegetables soaked in a brine of vinegar, water, sugar, salt, and spices like oregano, bay leaves, and garlic. Some versions also include cauliflower, similar to an Italian giardiniera.
The pickling process not only enhances flavor but also extends the shelf life of your veggies. This escabeche recipe is so good that it made it into my latest cookbook!
Why You’ll Love This Recipe
If you love Mexican pickled vegetables, this escabeche recipe Mexican style is a must-try! Here’s why:
Versatile – Enjoy it as a side dish, topping, or snack—even straight from the jar!
Easy & Quick – You only need 15 minutes of prep time for these Mexican pickles.
Packed with Flavor – A delicious blend of tangy, spicy, and slightly sweet notes.
Nutritious & Wholesome – Made with fresh ingredients and no artificial preservatives.
Budget-Friendly – Perfect for using up an abundant jalapeño crop.
Allergen-Friendly – Naturally gluten-free, nut-free, soy-free, and vegan.
Ingredients & Substitutions
You only need a handful of simple ingredients for this Mexican escabeche recipe:
- Distilled White Vinegar – Adds a sharp, tangy flavor. Swap with apple cider vinegar or red wine vinegar for variation.
- Sugar – Balances the acidity. Substitute brown sugar or agave nectar if preferred.
- Kosher Salt – Essential for pickling and preserving texture.
- Mexican Oregano – Offers a citrusy, earthy flavor. Substitute with marjoram or regular oregano if needed.
- Peppercorns – Adds a subtle heat; use whole peppercorns for best flavor.
- Bay Leaves – Contribute to the signature Mexican escabeche aroma and act as a natural preservative.
- Garlic Clove – Adds depth of flavor.
- Jalapeños – The star of escabeche jalapeños!
- Serrano Peppers (optional) – For extra heat.
- Carrots – Provide a touch of sweetness and crunch. Any variety works!
- Sweet Onion – Walla Walla or Vidalia are great choices, but any onion type will do.
Tip: The full list of Mexican escabeche ingredients, quantities, and instructions can be found in the printable recipe card below.
How to Make Mexican Escabeche
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!
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!
Serving Suggestions
Wondering how to serve escabeche Mexican style? Here are a few ideas:
- Side Dish: Serve alongside tacos de papa or pizza for an extra tangy kick.
- In a Salad: Toss with greens, avocado, and grilled chicken or shrimp.
- Sandwich Topping: Add to a Mexican ham torta, carne asada nachos, tuna fish sandwich, or wrap.
- Burrito or Grain Bowl: Spoon over a burrito bowl for extra flavor.
- Snack: Enjoy straight from the jar or with tortilla chips for a tangy treat.
Mexican Escabeche Expert Tips & Tricks
Wear Gloves (If Needed!) – If you have sensitive skin or want to avoid accidental eye irritation, wear kitchen gloves when slicing jalapeños. No gloves? Wash hands thoroughly with soap and water, or rub with lemon juice to remove spicy oils.
Use Fresh, High-Quality Veggies – The best Mexican escabeche starts with fresh produce.
Cut Uniform Pieces – Ensures even pickling and a consistent texture.
Let it Marinate – For the best flavor, let the veggies soak for at least 24 hours before serving.
Storage Instructions
This Mexican pickled vegetable recipe lasts up to 2 months if stored in an airtight container in the fridge. This recipe is not designed for canning and must be refrigerated.
Frequently Asked Questions
Not necessarily! Pickled jalapeños are fresh jalapeños preserved in a vinegar-based brine, often with added spices, carrots, and onions, as in this Mexican escabeche recipe. Jarred jalapeños, on the other hand, can refer to both pickled varieties or processed jalapeños packed in oil, brine, or other preservatives. Always check the ingredients to know what you’re getting!
Yes! Escabeche jalapeños are naturally low in calories and packed with vitamins A and C, as well as capsaicin, which may have metabolism-boosting properties. Since they’re pickled, they also contain gut-friendly probiotics. However, if you’re watching your sodium intake, enjoy them in moderation.
Escabeche Mexican-style has a bold, tangy, spicy, and slightly sweet flavor. The combination of vinegar, garlic, oregano, and peppercorns gives it a zesty kick, while carrots and onions add a touch of natural sweetness to balance the heat from the jalapeños.
Traditional Mexican escabeche consists of jalapeños, carrots, onions, and garlic pickled in a brine made from vinegar, water, sugar, salt, oregano, bay leaves, and peppercorns. Some versions also include cauliflower, radishes, or bell peppers for added variety.
While both dishes use acid-based marinades, ceviche is a dish made with raw seafood “cooked” in citrus juice (typically lime or lemon), whereas escabeche is a pickling technique used to preserve vegetables or proteins in a vinegar-based brine. Unlike ceviche, escabeche is cooked before marinating and can be stored for a longer time.
More spicy 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!
Escabeche (Pickled Jalapeños)
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
- Wear Gloves (If Needed!) – If you have sensitive skin or want to avoid accidental eye irritation, wear kitchen gloves when slicing jalapeños. No gloves? Wash hands thoroughly with soap and water, or rub with lemon juice to remove spicy oils.
- Pickling Whole Jalapeños? Make a small slit in each pepper before pickling to help them absorb the brine while keeping their shape intact. Perfect if you love a heartier bite!
- This Mexican pickled vegetable recipe lasts up to 2 months if stored in an airtight container in the fridge. This recipe is not designed for canning and must be refrigerated.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published: June 2018.This recipe is also published in Muy Bueno Fiestas.
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!