Escabeche (Pickled Jalapeños) + Video

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You will never go back to canned jalapeños again. These Pickled Jalapeños do not contain preservatives or artificial colors and these tangy and spicy pickled peppers are ready in under 15 minutes! 

Escabeche (Pickled Jalapeños) sliced ingredients

I love it when a cookbook inspires me! A cookbook should not only make you drool with gorgeous photos, but the stories should be captivating, and inspire you to get cooking.

I’m a huge fan of Joanna Gaines and the show, Fixer Upper and picked up the Magnolia Table cookbook and honestly bought the book expecting only eye-candy with pretty photos.

Escabeche (Pickled Jalapeños) holding peppers

But instead, I read the cookbook cover to cover. The stories are so sweet, especially the captivating introduction where Johanna tells the story of the first meal she made Chip as newlyweds. It was so darn funny and heartwarming. I felt like I was sitting at their kitchen table witnessing the moment.

Just learning more about Joanna, Chip, and their children made me fall in love with them even more.

Escabeche (Pickled Jalapeños) holding peppers from garden

The cookbook is a collection of their family recipes from both sides – a blend of southern comfort food, with a few Syrian and Korean dishes. Her recipes look easy, flavorful, and call for everyday ingredients, which is a huge plus for me.

On this blog, I have wanted to share a recipe for Pickled Jalapeños, and after seeing a recipe for it on Magnolia Table I was inspired to make it.

Johanna says she makes this for Chip monthly, which is so darn sweet. Her son Duke loves the garden and reminded me of my little handsome, Blake.

Escabeche (Pickled Jalapeños) boy in garden holding flowers

Johanna and Duke pick jalapeños from their garden and make this together. It truly inspired me to do the same with my kids.

I always plant jalapeño and serrano peppers in my garden and now I look forward to making jars of pickled peppers all summer long.

What ingredients you need

I love carrots and sweet onions in my escabeche and adapted Johanna’s recipe with a few tips from this escabeche recipe.

I added serrano peppers to mine because I like my escabeche spicy. I also added oregano, peppercorns, and a couple of bay leaves just like my grandma use to.

How to make pickled jalapeños

Have ready four to five (12-ounce) jars with tight fitting lids. Clean them in the dishwasher or in hot soapy water.
 
Escabeche in a pot to make Pickled Jalapeños
 
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.

hot to preserve jar can pickled jalapeños

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.

How long will they last?

Cover the jars tightly. Let cool completely, then store in the refrigerator.
 
The mixture of vinegar and salt act as a natural preservative (no canning needed) and can be stored in the fridge for up to two months. 

How to eat pickled jalapeños 

Similar to pickled red onions, these pickled jalapeños are great on tacosnachos, pizza, or try a spicy surprise in a margarita.  

The best part is that these pickled jalapenos are very simple to make. Once the pickled peppers were cooked my daughter and I filled Ball jelly jars and gave them as gifts to family and friends.

Watch this video below to see how simple it is to make pickled jalapeños.

Have you tried these pickled jalapeños? Please let me know in the comments below. I love hearing from you.

Escabeche (Pickled Jalapeños)

You will never go back to canned jalapeños again. These do not contain preservatives or artificial colors and these tangy and spicy pickled peppers are ready in under 15 minutes! The mixture of vinegar and salt act as a natural preservative (no canning needed) and can be stored in the fridge for up to two months.
Print Recipe
4 from 4 votes
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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
  • 4 to 5 (12-ounce) jars

Instructions

  • Have ready four to five
    (12-ounce) 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

  • Always use caution when handling hot chiles.
  • Kosher or pure sea salt are most commonly used for pickling.
  • Make sure the chiles are cooked through before canning. You will know they are cooked when they are no longer vibrant green, but a dull, olive green.
  • You can use the pickled jalapeños right away, but they get tastier and less spicy the longer they sit.
  • These instructions are not designed for long term canning. Store these jars in the refrigerator for up to 2 months.

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

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

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Photography by Jenna Sparks

Originally published: June 2018. 

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