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Home » Pickling~Escabeche » Chiles en Vinagre-Escabeche(Pickled Chiles)

Chiles en Vinagre-Escabeche(Pickled Chiles)

March 17, 201819 Comments

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Chiles en VinagreMy first experience with preparing chiles en vinagre, escabeche(pickled hot peppers), was as a kid. I remember my Mom’s easy version. She would simply saute sliced jalapeños or serranos and place them in a large container. Then she would open up a big can of store bought jalapeños en vinagre(pickled jalapeños) and pour the entire contents of the can over the sauteed peppers. She would cover it tightly and store it for at least a week before she let us eat any of it. It works! For today’s version of chiles en vinagre, I prepared them from scratch. But if I had a can of store bought, I may have been tempted to pour it over the top, just because. It’s tradition!

 Tips~ Some people like to poach the chiles and carrots in salted water before they saute them in the oil. I have yet to try this, but I will next time.

But, wait! It’s more than just pickled chiles!

Try combining some of your favorite vegetables, like cauliflower, all carrots or how about nopalitos(cactus)!? Delicious! Not only is is it tasty for snacking, but it perfect for preserving those vegetables for a few months in the refrigerator.

Ecabeche with Cauliflower

Escabeche with Cauliflower

Nopalitos en Vinagre

Nopalitos en Vinagre(Pickled Cactus)

Pickled Red Onions

Pickled Red Onions

All carrots with some onion, garlic and habanero! I typically will slice one habanero in bigger pieces and then leave one whole for 6-7 large carrots. Use the instructions below and just add all carrots with some chile peppers of your choice.

Chile chilaca combined with chile guero and red fresno chile peppers. Use the same formula as the Chiles en Vinagre recipe below. 

Chiles en Vinagre-Escabeche

This easy method of pickling chile peppers and vegetables is my go to method! Easy, no fuss and always tasty!
4.50 from 2 votes
Print Pin Rate
Course: Snack
Cuisine: Mexican
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes

Ingredients

Ingredients

  • 2-3 tablespoons of grapeseed oil
  • 4 large carrots
  • 18-20 serranos
  • 1 medium white onion
  • 1-2 cloves of garlic smashed
  • 2 bay leaves
  • 1 teaspoon oregano
  • 2 cups white vinegar
  • 1 1/2 cups water
  • Salt to taste

Instructions

  • Heat the oil in a pot. Add the carrots and saute for 3 minutes. Add the chiles and saute for 5-7 minutes or until the chiles begin to soften and turn color.
  • Add in the onions and garlic. Stir well to combine and let cook for a few minutes.
  • While you wait, mix the vinegar and water together. Season to taste with salt. Make sure you season well. If you like, you could add a little sugar, but I did not this time.
  • Mix in the bay leaves and oregano. After a few minutes, pour in the liquid part. Bring up to a light boil and cook for  7-10 minutes. Remove from heat, cover and let sit at room temperature overnight. Store cooled chiles in a glass container with a tight lid in your refrigerator. They will last for at least a month!

Video

Notes

In my experience, the peppers will pickle alot faster if you slice them into rounds. As will the carrots if sliced thin. This escabeche will last for a few months in the refrigerator when well covered.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

Try to be patient and let the chiles and carrots sit in the vinegar before you dig in. I am the worst when it comes to waiting! Those carrots are so addicting!

Slice Them Up!

If you prefer, slice your ingredients in uniform sizes for pickling. Easy to garnish tacos and tortas this way.

Sliced jalapeños, carrots, onions and garlic with oregano and bay leaves

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Filed Under: Chiles/Hot Peppers, Pickling~Escabeche Tagged With: Chiles en Vinagre, Escabeche, Pickled Hot Peppers

Previous Post: « Sopa de Caracol Con Verduras(Pasta with Vegetables)
Next Post: Beer Can Chicken(Pollo Adobado) »

Reader Interactions

Comments

  1. Angelica Silva

    March 18, 2018 at 8:37 am

    Can you use any type of oil or dose it have to be grapeseed oil.

    Reply
    • Sonia

      March 18, 2018 at 10:22 am

      Angelica, you can use any kind, but just know that if you use olive oil, it will congeal when refrigerated. Use an oil that is light and flavorless.

      Reply
  2. Amy

    December 6, 2018 at 7:30 pm

    This was so delicious and so incredibly easy! Why have I been buying the canned version?! Anyway, I’ll be making them from now on. I’ve also passed the recipe along to my mom who is also excited to start making her own. Thank you for making delicious, traditional, easy to follow, home cooked recipes I’ve grown up loving to eat. ❤️

    Reply
    • Sonia

      December 6, 2018 at 7:36 pm

      I love this formula for homemade chiles en vinagre too Amy! Several years back I became intrigued with the whole pickling process and tried so many formulas! I finally got one formula down that I really, really loved and I use it for chiles and vegetables of all kinds!! So happy you and you Mom are trying the recipe!

      Reply
  3. Kristin

    July 8, 2019 at 2:30 pm

    Love all your recipes! If using jalapeño instead of Serrano Chiles how many would you recommend for this recipe?

    Reply
    • Sonia

      July 8, 2019 at 3:18 pm

      Because they are bigger Kristin, I would use half the amount. Just make sure they are not those over sized jalapeños that are used for poppers.

      Reply
  4. Yesenia

    August 9, 2019 at 3:15 pm

    I just made these and wow so easy and they taste great!! I love this because now none of Chile will go to waste from my garden!!

    Reply
    • Sonia

      August 9, 2019 at 3:49 pm

      I am so happy Yesenia! I do love this recipe! Thank you for sharing your feedback. I appreciate it!

      Reply
  5. Irma

    April 25, 2020 at 5:46 pm

    How many days before you can eat them?

    Reply
    • Sonia

      April 25, 2020 at 8:12 pm

      Next day!

      Reply
    • Sonia

      April 25, 2020 at 8:12 pm

      I really try to wait at least a week though.

      Reply
  6. John K Espinosa

    June 21, 2020 at 8:08 pm

    When I try to open your link to the pickled red onions, it takes me to a recipe for beer can chicken. I tried using the search bar, it takes me to recipes that have pickled red onions, those links in those recipes also go to beer can chicken. Maybe I need to make beer can chicken, but I really want to pickled red onions. can you help please? Thanks!

    Reply
    • Sonia

      June 21, 2020 at 8:16 pm

      John, the reason it takes you there, is because the Pickled Red Onion recipe is on that post.Scroll through the post until you get to the picture of the red onions.

      Reply
  7. John K Espinosa

    June 21, 2020 at 9:15 pm

    OK, there it is! Just needed to search a bit for it. Thanks!

    Reply
    • Sonia

      June 21, 2020 at 10:08 pm

      🙂

      Reply
  8. Lilia Sprague

    August 4, 2020 at 5:13 pm

    Hi Sonia, do you sterilize your jars?

    Reply
    • Sonia

      August 5, 2020 at 4:32 pm

      Hi Lilia, I do wash them in really hot soapy water and let them air dry. When I fill them I make sure not to touch the rim or inside of the glass jars when I am filling them. I have never had a problem with anything spoiling.

      Reply
  9. Cindy

    August 31, 2020 at 8:05 pm

    Hello! I am wanting to can some jalapeños en vinagre. Do you think this recipe will work for canning?

    Reply
    • Sonia

      August 31, 2020 at 9:39 pm

      These can be canned, no problem.

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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