Bowl of Mexican Pickled Peppers (Chiles en Vinagre)
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4.75 from 4 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.
Prep Time15 mins
Cook Time21 d
Course: Condiment
Cuisine: Mexican
Keyword: chiles en vinagre recipe, pickled peppers recipe
Servings: 12
Calories: 46kcal
Author: Douglas Cullen



  • 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


  • 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.


  • Label the 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.
  • You can substitute jalapeño peppers for the serrano peppers. The taste will be similar but not as hot.


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