Chiles en Vinagre-Escabeche

This easy method of pickling chile peppers and vegetables is my go to method! Easy, no fuss and always tasty!

Course Snack
Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Sonia



  • 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


  1. 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.
  2. Add in the onions and garlic. Stir well to combine and let cook for a few minutes.
  3. 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.

  4. 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!

Recipe 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.