Mexican Pickled Peppers

Chiles en Vinagre (Escabeche)

At every mom-and-pop restaurant in Mexico, you will find a bowl of pickled peppers and vegetables on the table to accompany your meal.

The tang from the vinegar, the heat from the serrano peppers, and the crunch from the vegetables whet your appetite. These peppers are so easy to make and the taste is superior to the canned versions.

Bowl of Mexican Pickled Peppers (Chiles en Vinagre)

How to Make

If you have ever thought that pickling would be difficult, no worries. This is a no-cook pickle recipe. That means no boiling, no canning, and almost no prep time.

Prep and clean up will take you less than 15 minutes. There are no reasons not to give it a try.

Mexican Pickled Peppers, with Carrots, and Onions (Chiles en Vinagre)

Gather Your Ingredients

There is a good chance that you already have the ingredients on hand. You can substitute jalapeño peppers for the serranos if you’d like. The end result won’t be as hot.

Ingredient List

  • 10 serrano chili peppers
  • 2 carrots
  • 1/2 white onion
  • 12 ounces apple cider vinegar
  • 8 cloves garlic
  • 2 tablespoons oil
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 tablespoon cumin seed
  • 1 tablespoon dried oregano
  • 1 tablespoon whole black pepper
Ingredients on Cutting Board to Make Mexican Pickled Peppers (Chiles en Vinagre)

Prepping the Vegetables

Cut the stems off the peppers then slice the chiles in quarters lengthwise. Leave the seeds and veins. (You can remove them if you prefer less heat.)

Chopped Serrano Peppers on Cutting Board

Chop the onion into 1/2″ pieces.

Chopped Onions on Cutting Board

Cut the carrot into 1/4″ rounds.

Chopped Carrots on Cutting Board

Coarsely chop the garlic.

Chopped Garlic on Cutting Board

Pickling

Layer the vegetables and the spices.

Vegetables Packed in Canning Jar

Cover completely with apple cider vinegar. Put the lid on the jar.

Adding Vinegar to Jar of Mexican Pickled Peppers (Chiles en Vinagre)

Cure for 3 Weeks

Place the jar in the refrigerator. Every three days give the jar a gentle shake to ensure that the vegetables cure evenly.

After 3 weeks, it is ready to serve. You can use the pickled peppers before but for best results wait for the full 3 weeks. You will love the results.

Pro tip: Label the top of the jar with the date that you placed the jar in the fridge.

Mexican style canned chili peppers.

The Finished Product

Use the hot pickled peppers and vegetables a tangy side-dish or hors d’oeuvre. They are great as a bar snack (botana) with an ice-cold Mexican beer. Pop a pepper in your mouth. Take a few swigs of beer and repeat.

Jar of Mexican Pickled Peppers, Carrots, and Onions (Chiles en Vinagre)

How will you serve them?

Mexican Pickled Peppers in Jar (Closeup)
Bowl of Mexican Pickled Peppers (Chiles en Vinagre)
Print Pin
4.08 from 13 votes

Mexican Pickled Peppers

Tangy and spicy Mexican style pickled serrano peppers (chiles en vinagre, chiles en escabeche) with white onion, carrots, and garlic. An easy to make no-cook pickle recipe.
Course Condiment
Cuisine Mexican
Keyword chiles en vinagre recipe, pickled peppers recipe
Prep Time 15 minutes
Cook Time 21 days
Servings 12
Calories 46kcal
Author Douglas Cullen

Equipment

  • Cutting board
  • Kitchen knife
  • Canning jar with lid

Ingredients

  • 10 serrano peppers
  • 2 carrots
  • ½ white onion
  • 12 ounces apple cider vinegar
  • 8 cloves garlic
  • 2 tbsp oil
  • 1 tbsp salt
  • 1 tbsp sugar
  • 1 tbsp cumin seed (comino)
  • 1 tbsp dried oregano
  • 1 tbsp whole black peppercorns

Instructions

  • Cut the stems off the chiles then slice the chiles in quarters lengthwise. Leave the seeds and veins.
  • Chop the onion into 1/2" pieces.
  • Cut the carrot into 1/4" rounds.
  • Coarsely chop the garlic.
  • Layer the vegetables and the spices in the canning jar.
  • Cover the vegetables completely with apple cider vinegar. Put the lid on the jar.
  • Place the jar in the refrigerator. Every three days give the jar a gentle shake to ensure that the vegetables cure evenly.

Notes

  • Label the top of the jar with the date that you placed the jar in the fridge.
  • Remove the seeds and veins from the peppers if you prefer a pickle with less heat.
Substitutions
  • You can substitute jalapeño peppers for the serrano peppers. The taste will be similar but not as hot.

Nutrition

Calories: 46kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 592mg | Potassium: 108mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1765IU | Vitamin C: 3.8mg | Calcium: 25mg | Iron: 0.7mg

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8 comments… add one
  • SuperSniperSal, Sgt. USMC, RET.

    Thank You for this recipe, and this site. Just discovered it today, Sunday the 16th, FATHERS DAY. a very tasty pickling idea. I wonder what it would taste like if you used Chipotle peppers??!!
    Thanx Again, HAPPY FATHERS DAY!!!!!!
    SuperSniperSal
    USMC
    Disabled Vet

  • Jerry Schwanke

    Have lots of serranos so will pickle tomorrow. How long will these keep in fridge?

  • Dan Prather

    Are there additional main components that can be added? The photo shows sliced nopales included. Also, can this be canned?

    • carlospeligroso

      I don’t see nopales. the color change in the serranos (and the fact that they are large-quartered chiles) makes them look like nopales or nopalitos.

  • Kami Delgado

    How long will these keep in the fridge after the three weeks?

  • Doug

    What do you do with oil?

  • kopkomo

    Yes, as previously asked, what about the oil? It is listed as an ingredient but is not mentioned in the instructions. Please let us know. Thanks.

  • Mike in MO

    Sooo… What do you do with – or when is – the oil used in the recipe?

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