Chiles Jalapeños en Escabeche—Pickled Jalapeño Chiles

Yields about 2 ½ qt/2.4 L


  • ¼ cup/59 mL canola oil
  • 8 oz/227 g carrots, peeled and sliced on the bias, ¼-in/6-mm
  • Jalapeño chiles with seeds, sliced into 1/4-in/6-mm strips
  • 1 white onion, quartered and sliced
  • 30 cloves garlic, unpeeled
  • 6 whole allspice
  • 10 black peppercorns
  • 4 whole cloves
  • 3 sprigs thyme
  • 3 sprigs marjoram
  • 2 cups/473 mL distilled white vinegar
  • 1 cup/237 mL water
  • 1 tbsp/30 mL Kosher salt


  1. Heat the oil in a large Dutch oven over medium heat. Add the carrots and sauté until soft, about 10 minutes. Add the chiles and sauté until they begin to soften, about 3 minutes. Add the onion and sauté until they soften, about 2 minutes.
  2. Reduce the heat to low, and add the garlic, spices, vinegar, water and salt. Cook over low heat for 10 minutes.
  3. Remove from the heat and cool completely. Add the cooled mixture in sterilized glass containers with tight fitting lids.
  4. Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 4 weeks.

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