Pickled jalapeños – Mexican style (Escabeche)

Pickled jalapeños – Mexican style (Escabeche)

Classic Taquería variation: Jalapeños + carrot + onion in a spicy vinegar broth. Perfect for tacos, burritos, bowls or burgers.

Ingredients (for 1 glass, approx. 700 ml)

• 250–300 g jalapeños (sliced ​​into rings)
• 1 medium carrot (cut into thin slices)
• 1 small onion (sliced)
• 2 cloves of garlic (halved)

South

• 250 ml vinegar (5% acidity, e.g. spirit or white wine vinegar)
• 250 ml water
• 1 tbsp salt (approx. 15 g)
• 1 tbsp sugar (optional, but typical)
• 1 tsp oregano (Mexican oregano, if available)
• 1 tsp cumin (optional, very "Mexican")
• 1 tsp mustard seeds (optional)
• 6–10 peppercorns
• 1–2 bay leaves

Optional (for an extra Taqueria kick)

• 1–2 bird's eye chilies or a pinch of chili flakes
• 1 tsp coriander seeds
• 1–2 tablespoons of cooking oil (more flavor)

Preparation time (approx. 20 minutes)

1. Prepare the jar: Rinse the screw-top jar and lid with very hot water or boil briefly, then let them drain.
2. Sauté the vegetables: Heat 2 tablespoons of oil in a pan. Sauté the carrot and onion for 3-4 minutes , then add the garlic and cook for another 30 seconds .
3. Briefly sauté the jalapeños: Add the jalapeños for 1 minute (they should soften but still have some bite).
4. To make the stock: Bring vinegar, water, salt, sugar and spices to a boil and simmer gently for 1 minute .
5. To fill: Place the vegetables in the jar and completely cover with hot stock .
6. Cool and infuse: Let it cool, then refrigerate. Very good after 24 hours , best after 48 hours .

durability

Stored in the refrigerator, always submerged in liquid: 3–4 weeks (often longer if handled cleanly).

Adjusting the focus

• Milder: Remove the seeds/inner skins from the jalapeños, add 1 tablespoon of sugar .
• Spicy: Leave the seeds in, optionally add extra chili or chili flakes.