Spicy Pickled Jalapeños and Serrano Peppers Recipe 🌶️
Enjoy the bold and tangy flavors of homemade pickled jalapeños and serrano peppers! This quick and easy chiles en escabeche recipe is perfect for adding a spicy kick to tacos, nachos, burgers, and more. With just a few ingredients, you can create a delicious pickled pepper mix that will elevate any dish.
Print Share on Twitter Share on FacebookServings: 2 cups
Calories: 18kcal
Equipment
- Large saucepan
- Medium glass jar(s) with airtight lids
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Slotted spoon
Ingredients
- 6 jalapeño peppers sliced into rings
- 4 serrano peppers sliced into rings
- ½ medium carrot sliced into thin rounds
- ½ medium white onion thinly sliced
- 3 garlic cloves peeled and smashed
- 1 cup white vinegar or apple cider vinegar for a slightly sweeter taste
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon sugar optional, balances acidity
- 1 teaspoon dried oregano Mexican oregano preferred
- ½ teaspoon black peppercorns
- ½ teaspoon mustard seeds optional, adds depth
- 1 bay leaf
- 2 tablespoons olive oil
Instructions
- Step 1: Prepare the Peppers and Vegetables
- Wash and slice the jalapeños and serrano peppers into rings (or leave them whole if preferred for a milder taste).
- Slice the carrots and onions into thin rounds.
- Peel and smash the garlic cloves slightly to release their flavor.
- Step 2: Sauté the Vegetables
- Heat 2 tablespoons of olive oil in a large saucepan over medium heat.
- Add the garlic, onions, and carrots, sautéing for 2–3 minutes until fragrant.
- Stir in the sliced jalapeños and serranos, cooking for another 1–2 minutes to slightly soften.
- Step 3: Make the Pickling Brine
- Add vinegar, water, salt, sugar, oregano, black peppercorns, mustard seeds (if using), and the bay leaf to the saucepan.
- Bring to a gentle boil, then reduce heat and simmer for 5 minutes.
- Step 4: Transfer to Jars
- Use a slotted spoon to transfer the vegetables into clean glass jars.
- Pour the hot pickling brine over the peppers, making sure everything is submerged.
- Let cool at room temperature for 1 hour before sealing with a lid.
- Step 5: Store and Serve
- Refrigerate for at least 24 hours before eating for the best flavor.
- Pickled jalapeños and serranos will keep in the fridge for up to 2 months.
- Serve with tacos, tortas, burgers, nachos, or any Mexican dish for a spicy kick!
Video
Notes
✔️ Milder Version: Remove seeds and membranes before pickling to reduce heat.
✔️ Spicier Version: Increase the serrano pepper quantity or add 1 dried chile de árbol.
✔️ Sweet & Spicy: Add 1 tablespoon honey or brown sugar for a slightly sweet balance.
✔️ Extra Crunchy Peppers: If you prefer a crisp texture, reduce the simmering time by 2–3 minutes.
✔️ Apple Cider Vinegar Twist: Swap white vinegar for apple cider vinegar for a fruitier taste.
✔️ Spicier Version: Increase the serrano pepper quantity or add 1 dried chile de árbol.
✔️ Sweet & Spicy: Add 1 tablespoon honey or brown sugar for a slightly sweet balance.
✔️ Extra Crunchy Peppers: If you prefer a crisp texture, reduce the simmering time by 2–3 minutes.
✔️ Apple Cider Vinegar Twist: Swap white vinegar for apple cider vinegar for a fruitier taste.
Nutrition
Serving: 1serving | Calories: 18kcal | Carbohydrates: 4g | Protein: 0.5g | Fat: 1g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 210mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 122IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 1mg
Nutrition Disclaimer
The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.