Escabeche- Mexican Inspired Pickles

Preserving Method: Water-Bath-Canning

Makes about 2 (32 oz) quart jars

Pickled jalapeños, or escabeche, are served as a condiment with many meals in Mexico. They can be eaten as a snack or appetizer, or served on the plate alongside Mexican recipes.

You will need

  • 4 red, yellow and green peppers, cut into 1/2 inch strips
  • 2 large onions, halved and sliced into 1/2 inch sections
  • 3 carrots, cut crosswise into 1/4 inch slices
  • 5-6 large jalapeños, quartered and seeded
  • 8 green tomatoes or tomatillos, quartered
  • 4 cups white vinegar
  • 1 cup water
  • 4 tsp. salt
  • 5 garlic cloves, minced
  • 1 tsp. cumin seeds
  • 1 tsp coriander seeds
  • 2 tsp. Mexican oregano
  • 2 bay leaves


  1. Lightly char vegetables over a flame on a grill or in a broiler; set aside.
  2. Combine vinegar, water salt and garlic in a non-reactive pot over medium heat and bring to a simmer.
  3. Divide vegetables and spices evenly.
  4. Pack vegetables and spices into a clean hot jar. Ladle hot brine over vegetables leaving a 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat with second jar.
  5. Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

Image Credit: @underatinroof