Authentic Escabeche (Pickled Jalapeños & Carrots)
These Escabeche (Pickled Jalapeños) are quick, flavorful, and irresistibly tangy. Made with fresh jalapeños, carrots, and onions in a vinegar brine, they’re the perfect spicy topping for tacos, tortas, or a zesty snack right from the jar. Just simmer, jar, and chill — no canning required!
Servings: 4 to 5 (12-ounce) jars
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
Serving: 1jar | Calories: 114.87kcal | Carbohydrates: 21.63g | Protein: 2.55g | Fat: 0.54g | Saturated Fat: 0.07g | Sodium: 1807.5mg | Potassium: 498.57mg | Fiber: 3.9g | Sugar: 13.23g | Vitamin A: 10754.27IU | Vitamin C: 89.99mg | Calcium: 68.81mg | Iron: 1.27mg