How to Make Pickled Jalapeños
August 25, 2024
Mexican pickled jalapeños, carrots, and onions, often referred to as “escabeche,” are a vibrant and flavorful addition to many dishes. The combination of these vegetables, pickled in vinegar with spices like garlic, oregano, and bay leaves, creates a tangy, spicy, and slightly sweet flavor profile that enhances a wide variety of foods.
The jalapeños bring a moderate heat that is balanced by the acidity of the vinegar, while the carrots add a subtle sweetness and crunch. The onions, softened slightly by the pickling process, contribute a mild sharpness that rounds out the mix.
These pickled vegetables are incredibly versatile. They can be served as a zesty condiment alongside tacos, tortas, or grilled meats, adding a spicy kick and a bright contrast to richer flavors. They also make a great topping for nachos, burgers, or even scrambled eggs, infusing each bite with a burst of tangy heat. Additionally, they can be enjoyed straight from the jar as a quick and flavorful snack.
The combination of heat, acidity, and sweetness in Mexican pickled jalapeños, carrots, and onions makes them a beloved staple in Mexican cuisine, perfect for those who appreciate bold and dynamic flavors.
Taqueria-Style Pickled Jalapeños and Carrots
Ingredients:
12 black peppercorns or 1/2 teaspoon ground black pepper
1/2 teaspoon Mexican oregano
1/2 teaspoon cumin seeds or 1/3 teaspoon ground cumin
1 small white onion, thinly sliced
6 garlic cloves, smashed and peeled (hard tips removed)
2 bay leaves
2 carrots, peeled and sliced (about 1/4 inch thick)
8 large jalapeños, sliced (use gloves)
1 1/4 cups water
2 cups white distilled vinegar
1 tablespoon salt (preferably sea or kosher)
1 tablespoon avocado or olive oil
2 – 1-gallon Mason jars
Instructions:
Prepare the Spices:
If you have a mortar, add the peppercorns, oregano, and cumin seeds, and crush them slightly. If you don’t have a mortar, simply add them to the pot as is, rubbing the oregano between your palms first.
Cook the Onion and Garlic:
Heat the oil in a pot over medium heat. Add the sliced onion and smashed garlic. Cook for about 5 minutes until the onion is softened and translucent, being careful not to burn the garlic.
Toast the Spices:
Create a well in the middle of the pot and add the spices. Let them cook for about a minute until fragrant. Add the bay leaves and press them to the bottom of the pot for another minute until you can smell them too.
Add Vegetables:
Add the sliced jalapeños and carrots to the pot and mix well.
Add Liquids:
Pour in the water, vinegar, and salt. Press down the vegetables to ensure they are fully submerged in the liquid.
Simmer:
Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes until the jalapeños are no longer bright green.
Jar the Pickles:
Turn off the heat and carefully transfer the mixture into the Mason jars. Ensure each jar has a bay leaf and that all the vegetables are submerged in the liquid. Allow the jars to cool completely, then cover and refrigerate for at least 24 hours. The flavors improve with time, so wait longer if possible.
Nutritional Breakdown for the Whole Batch:
Calories: 187 kcal
Total Fat: 14 g
Saturated Fat: 1.5 g
Cholesterol: 0 mg
Sodium: 7,002 mg
Total Carbohydrates: 16 g
Dietary Fiber: 5 g
Sugars: 6 g
Protein: 2 g
This nutritional breakdown covers the entire batch, so keep in mind the values will vary depending on serving size.