Pickled Jalapeños

These Pickled Jalapeños offer the perfect balance of heat and tang. Whether you prefer a mild or spicy experience, you can adjust the heat by leaving in or removing the seeds. The brine, made with white vinegar, garlic, and oregano, brings out a delightful flavor that pairs wonderfully with a variety of dishes like tacos, sandwiches, or even as a crunchy snack on their own.

Escabeche Pickled Jalapeños are not just a condiment – they can elevate the flavors of your meals and add a kick to your daily dishes. The process of pickling allows the ingredients to meld together, creating a beautifully tangy, spicy jar of goodness that’s always ready to spice things up in your kitchen.

Full Recipe:

12 fresh jalapeños
1 cup white vinegar

1/2 cup water
2 cloves garlic, peeled
1/2 medium onion, sliced

1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon dried oregano

1/2 teaspoon black peppercorns
1 bay leaf

Directions:

Slice the jalapeños into rounds or halves, depending on your preference. Remove the seeds for a milder taste, or leave them for more heat.
In a medium saucepan, combine vinegar, water, garlic, onion, salt, sugar, oregano, peppercorns, and bay leaf. Bring to a simmer over medium heat, stirring occasionally.

Once the mixture comes to a simmer, cook for about 5 minutes, allowing the flavors to meld together.
Remove from heat and let the mixture cool to room temperature.
Pack the sliced jalapeños into a jar or airtight container.

Pour the cooled vinegar mixture over the jalapeños, making sure they are fully submerged.
Seal the jar tightly and refrigerate for at least 24 hours before serving. The pickled jalapeños will keep for up to 2 weeks.

Prep Time: 10 minutes | Cooking Time: 5 minutes | Total Time: 15 minutes
Kcal: 10 kcal | Servings: 4-6 servings

Recipe Overview

Escabeche Pickled Jalapeños are a zesty and flavorful condiment, packed with spice, tang, and a little sweetness. This traditional Mexican recipe offers a delightful way to preserve the fiery heat of jalapeños, transforming them into a crunchy, tangy, and aromatic topping or side dish. Known for its versatility, escabeche can be used in a variety of dishes, from tacos and sandwiches to grilled meats and salads, giving any meal an extra kick of flavor. Whether you’re a fan of spicy foods or looking to add something new to your condiment collection, these pickled jalapeños are an easy and delightful addition to your kitchen.

History and Origin

The roots of escabeche are deeply embedded in the rich culinary traditions of Mexico, although the technique itself has origins in Spanish and Middle Eastern cuisine. The term “escabeche” refers to the process of marinating or pickling vegetables or meats in a vinegar-based solution, a method that has been passed down through generations. The Spanish influence in Mexico introduced the concept of pickling vegetables to preserve them, which was particularly useful in the warmer months when fresh produce would spoil quickly.

In Mexico, escabeche is often used to pickle vegetables like carrots, onions, and cauliflower, but the jalapeño version has become one of the most popular. The use of jalapeños in escabeche provides a spicy contrast to the tangy brine, and the result is a condiment that has been enjoyed in countless homes, from humble kitchens to restaurants. Today, escabeche pickled jalapeños are a staple in Mexican cuisine and a beloved accompaniment to everything from tacos and quesadillas to tamales and grilled meats.

Variations and Adaptations

Though the core ingredients of escabeche are simple—jalapeños, vinegar, garlic, and spices—there are many variations to this recipe based on regional preferences and personal tastes. In some areas of Mexico, escabeche includes other vegetables like carrots, onions, or even cauliflower, all of which complement the spiciness of the jalapeños and add different textures to the pickled mixture. Some recipes may call for the addition of spices like cumin or coriander to elevate the flavor profile, while others might use different vinegars, such as apple cider vinegar, to vary the acidity.

The pickling process itself can be adjusted depending on how tangy or spicy you like your jalapeños. If you’re after a milder flavor, you can slice the jalapeños and remove the seeds before pickling. For those who crave heat, leaving the seeds intact will give the final product a much more intense kick. Some people prefer to include a dash of sugar to balance out the acidity of the vinegar, while others stick to a more straightforward, savory version of escabeche. No matter which variation you choose, the result is always a tasty and vibrant dish that can be enjoyed in many different ways.

Nutritional Information

Escabeche Pickled Jalapeños are not only flavorful but also offer several nutritional benefits. The main ingredient, jalapeños, is a low-calorie vegetable that provides a rich source of vitamins A and C, which are important for maintaining healthy skin, vision, and immune function. In addition, jalapeños contain capsaicin, the compound responsible for the heat in peppers, which has been shown to have potential metabolism-boosting properties and may aid in weight loss.

The pickling brine, typically made with vinegar, garlic, and spices, adds very few calories to the overall dish, making it a healthy condiment to enjoy without worrying about excess calories or fat. The vinegar itself is a good source of acetic acid, which has been linked to improved blood sugar regulation and digestive health.

In terms of macronutrients, escabeche pickled jalapeños are primarily composed of carbohydrates, with minimal fat and protein content. A small serving provides a satisfying, low-calorie addition to your meal, while the capsaicin in the peppers can stimulate the digestive system and increase the metabolism slightly.

For a typical serving of 1-2 tablespoons, you can expect approximately 5-10 calories, with minimal fat and sugar. While the dish may be low in protein, the spices and acidity from the vinegar provide significant flavor without adding substantial amounts of sodium, making it a healthy option for those who love bold, spicy flavors.

Serving Suggestions and Pairings

Escabeche Pickled Jalapeños are incredibly versatile and can be used in a variety of dishes to add a punch of flavor. Here are a few creative ways to incorporate them into your meals:

Tacos and Burritos: Escabeche pickled jalapeños are a natural fit for tacos, burritos, and other Mexican-inspired dishes. The tangy and spicy pickles contrast beautifully with the richness of meats like carnitas, beef, or grilled chicken. For a vegetarian twist, try them on a bean and cheese taco.
Sandwiches and Wraps: These pickled jalapeños make a fantastic addition to sandwiches, especially on cold cuts like turkey or ham. They also work well in veggie wraps for those looking to add some extra flavor and heat.
Grilled Meats: Serve escabeche alongside grilled steaks, chicken, or fish for a zesty side dish that balances out the smokiness of the grill. The pickled vegetables offer a fresh contrast to the savory flavors of the meat.

Salads: A few spoonfuls of pickled jalapeños can brighten up any salad. Try them in a simple mixed greens salad or even in a heartier Mexican-style salad with beans, corn, and avocado.
Cheese and Charcuterie Boards: For a fun and spicy twist, add escabeche pickled jalapeños to your cheese and charcuterie board. Their acidity will cut through the richness of cheeses like brie or cheddar and add a lively contrast to the cured meats.

Tips and Tricks for Success

To ensure your escabeche pickled jalapeños turn out perfectly every time, here are a few expert tips to keep in mind:

Slice the jalapeños evenly: When slicing your jalapeños, try to make the pieces as uniform as possible. This helps them pickle evenly and ensures that every bite has the same level of heat and flavor.
Adjust the heat: If you’re looking for a milder pickle, remove the seeds and membranes from the jalapeños before pickling. If you enjoy extra heat, leave them intact to get that full spicy punch.

Let them sit: For the best flavor, let your escabeche pickled jalapeños sit for at least 24 hours before using them. This allows the flavors to meld together, making the pickles even more delicious.
Experiment with spices: Feel free to play around with the spices in the brine. Adding a pinch of cumin, coriander, or even a cinnamon stick can give your pickled jalapeños a unique twist that complements your personal taste.

Potential Health Benefits

Escabeche Pickled Jalapeños are more than just a tasty condiment—they may also offer a few health benefits, especially if you’re a fan of spicy foods. The capsaicin in jalapeños is believed to have anti-inflammatory properties and can help to stimulate the digestive system. Some studies have even suggested that capsaicin may help reduce appetite and promote fat burning, making it a useful addition to a weight-loss diet.

Vinegar, the main ingredient in the brine, has long been linked to improved digestion and blood sugar regulation. Consuming vinegar may help balance blood sugar levels, which is especially important for individuals with type 2 diabetes or those looking to maintain stable energy levels.

Additionally, the garlic and onion in the recipe offer antimicrobial properties, supporting immune health and potentially helping to fight off infections. The vitamins and minerals found in the jalapeños, including vitamin C and potassium, also contribute to overall well-being, promoting healthy skin, heart function, and immune support.

Conclusion

Escabeche Pickled Jalapeños are a vibrant and flavorful addition to any meal. Whether you’re looking to add heat to tacos, sandwiches, or grilled meats, or simply enjoy them as a tangy, crunchy snack, these pickled peppers are sure to impress. With their rich cultural history, versatility, and potential health benefits, escabeche pickled jalapeños are a must-try for anyone who loves bold, spicy flavors. So go ahead—give this recipe a try and see how it can elevate your dishes with a burst of Mexican-inspired heat and tang!