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
Canning jar with lid
- 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