Mexican Pickled Jalapeños and Carrots (Escabeche)

Overhead shot of a jar of pickled jalapeños and carrots.

5 from 2 votes

Yield: 12 Servings

Mexican Pickled Jalapeños and Carrots (Escabeche)

Mexican Pickled Jalapeños with Carrots (Escabeche) are flavored with vinegar, garlic, and bay leaf. Super refreshing and nicely spicy, just what you need for those nachos or sandwiches.

Prep Time5

Cook Time10

Total Time15

Ingredients

10 jalapeños, sliced, quartered, or left whole
2 large carrots, peeled and sliced
1 slice white onion, cut into 4ths
1 garlic clove, minced
2 cups white vinegar
1 teaspoon sugar
1 bay leaf
1 teaspoon salt

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Instructions

Place all ingredients in a saucepan and cook over medium heat for about 10 minutes. When the jalapeños turn a little darker green they are done. You don’t want them mushy.
Remove from heat and let them cool. Pour everything into a glass jar with a lid, and store in the refrigerator. Enjoy with your favorite foods.

Notes

Store in a glass jar. Keep in the refrigerator for up to 2 weeks.

Nutrition

Serving: 1, Calories: 16kcal, Carbohydrates: 2g, Sodium: 182mg, Fiber: 1g, Sugar: 1g