Pickled Jalapenos main

jalapenopickle

Pickled Jalapeño Kind of Gal

I am not one to carry a bottle of hot sauce in my bag wherever I go. I do have an uncle that proudly does. Wherever he travels, his Tabasco sauce eagerly jumps out of his bag and splashes its somewhat flavorless heat on whatever food it happens to come across. Yep, fancy restaurants too.

Now I know… Mexicans have the reputation of loving to eat everything with chiles. I admit this to be true. As Fray Bartolomé de las Casas, Spanish priest, defender of indigenous people, and chronicler of early colonial times said in the XVI century: Without chiles, Mexicans do not consider they have eaten. Hmmmm… the same can be said today. With the caveat, that it’s not just the heat that we crave.

Most Mexicans are picky chile eaters. Since we have so many varieties, and such varied and distinct ways to use and prepare them, we can exquisitely discriminate how and what we pair them with. We love their different flavors, textures, fragrances and personalities. It is like considering different kinds of fruits. So my uncle is more an exception than the rule.

All this to say, without any excuse, that although I am not a hot sauce bottle kind of woman, I am a pickled Jalapeño kind of gal.

But I do have my limits… just like reasonable limits most pickled pickles kinds of people have. They may eat a pickle with different kinds of sandwiches; how about a schnitzel with mashed potatoes; it sounds good with a thick and juicy veal sausage with sauerkraut; and of course a fresh bagel with lox… But it would be surprising to see pickled pickles kinds of people eat them with a bowl of Spaghetti Marinara.

Pickled Jalapenos 2(Photo of Jalapeños, carrots and onions macerating in kosher salt in pickling process)

I don’t want to judge, people should eat whatever they want along whatever pickle or salsa they want. But it does make sense to have some guidelines to help us define and enjoy the world we live in. So no pickles with ice cream for me. And no… my pregnancies were not an excuse for that either.
Yet, it was really funny to see the surprise on my friends faces when we walked into a Pizzeria in Cape May about a month ago, after I asked the Pizza man if he had pickled Jalapeños as a side or as a topping. His face was not only as surprised as my friends’ were, but it also gave me the quick and definite answer. NO! (which really felt like an are you crazy woman?).

So there you go, if I were to move to a part of the world where there are no pickled Jalapeños, or fresh Jalapeños to pickle, I would bring my own (along with a can of chipotles chiles in adobo sauce and a jar of homemade salsa verde).

When Mimi and David, a couple of our surprised friends, invited us to their house for a homemade Pizza party this coming Saturday I asked “what can I bring, please?”. But then, I couldn’t help but say “instead of the salad… can I bring some homemade pickled Jalapeños?”. Ok, that wasn’t very polite of me..

PIckled Jalapenos 2(Already pickled Jalapeños in their glass jars, ready to go to our friends’ house)

Let me please explain: Pickled Jalapeños may not work with everything, but they do work on an incredible number of things: sandwiches, tortas, quesadillas, as a side to scrambled eggs, enfrijoladas, grilled meats, rice.. I could go on… Oh! My Colombian friend Tamara, just as plenty of Mexicans do, nibbles on them right out of the jar.

The important thing here is that they are spectacular over Pizza. So much that Pizzerias in Mexico typically offer them as an optional topping.

As promised in my last post, here’s my favorite way to pickle your own Jalapeños. They tend to be pickled with other vegetables like onions, garlic and carrots, which is what I typically do. There are other versions that add other ingredients like previously boiled baby potatoes, green beans, cauliflower and cactus paddles… Wonderful as well! Feel free to play with the ingredients that wink an eye to you.

One of the wonderful things about pickling, is that aside from not being complicated, it brings out certain characteristics of the ingredients you are working with in an unusual way and it also prolongs their life in that stage.

This recipe makes a big batch, because they are likely to go fast, and also because since it takes a bit of time to make them, I like to make a bigger amount. They will last ages in the refrigerator if they don’t go as fast as I predict. And next time you eat Pizza, give it a try! If you don’t want to make them, there are many brands in most supermarkets that sell them already canned and delicious.

NOTE: I don’t typically recommend the use of gloves for cooking, but since this recipe involves cleaning quite a few chiles, you may want to use gloves. If you don’t and your hands burn a little, wash them with warm water and soap, or rub them with a spoonful of oil, or soak them in a bit of milk, sour or heavy cream or ice cream. Any of those methods should take care of it, as they help dilute capsaicin the somewhat oily substance which contains the heat in chiles.

Pickled Jalapeños (with Carrots and Onions too!)

Jalapeños en Escabeche

Recipe Yield

Cooking time

1 day 30 minutes

Rate this recipe

5 from 5 votes

Ingredients

  • 3 pounds jalapeño chiles rinsed, sliced and seeded
  • 3 pounds carrots peeled and diagonally sliced
  • 1 pound white pearl onions or large scallions white and light green parts only
  • 4 tablespoons kosher or sea salt
  • 15 to 20 cloves garlic
  • 1 cup safflower or corn oil
  • 2 cups white distilled vinegar
  • 1 cup water
  • 1 teaspoon black peppercorns
  • 2 bay leaves
  • 2 teaspoons dried thyme
  • 1 tablespoon dried oregano
  • 6 whole cloves
  • 1 teaspoon cumin seeds
  • 1 teaspoon brown sugar
  • 2 cups unseasoned rice vinegar

To Prepare

  • Rinse the jalapeños, remove the stems, slice in half and scoop out the seeds (since they are quite a few chiles to clean you may want to use gloves). Place them in a large mixing bowl. Rinse the carrots, remove their tops, peel and diagonally slice into about 1/4" thick. Place in the large mixing bowl along with the Jalapeños. Peel the pearl onions of the outer dry skin and add into same bowl. Sprinkle all these vegetables with the salt, toss around and let them sit for about an hour.
  • Place the white distilled vinegar in the blender along with the water, peppercorns, cumin seed, whole cloves, bay leaves, thyme, oregano and brown sugar. Puree until smooth.
  • In a large, deep and thick skillet, heat the oil over medium-high heat until hot, but not smoking, for about 2 minutes. Carefully add the salted vegetables, reserving their juices, and fry for about 6 to 8 minutes, stirring here and there, until they begin to soften. Add the garlic cloves, and cook for 2 more minutes.
  • Carefully add the vegetable reserved juices, along with the white distilled vinegar mix and the rice vinegar. Let it all cook for about 5 more minutes. Turn off the heat and let it cool.
  • Place in a container with a lid and store in the refrigerator. I like to use glass jars. For some reason they seem to taste even better. Let the vegetables pickle for at least a day before eating. They will keep for months, if you don't finish them before...

Comments

116comments inPickled Jalapeño Kind of Gal

  1. Jenny Villalta

    Feb 17

    Pati, how do make this if I want it spicy? Do I like the seeds in from the beginning when they soak for an hour, or throw them in the pan once cooking starts?

    1. Pati Jinich

      Feb 18

      Yes Jenny, leave the seeds in from the beginning and enjoy the spiciness!

  2. Teresa

    Mar 06

    Patti,

    I am eager to try this recipe. Can you please tell me about how much this makes? or what size jars I should expect to use? I love your show and recipes. Thank you so much.

    1. Pati Jinich

      Mar 07

      Hi Teresa, you are going to love this Jalapenos! The recipe yields about 15 cups and the number of jars will depended on what size you use 😉

  3. Kathy

    Feb 10

    Pati, I love the pickled carrots at the taco shops here in San Antonio TX and when I lived in Southern California. I think this is probably the same way that they are made. My only question is do you use Mexican Oregano? I appreciate it if you will let me know. Thank you!
    Kathy

    1. Pati Jinich

      Feb 15

      Mexican oregano works pretty well in this recipe Kathy 😉

  4. Denice

    Sep 20

    Great recipe. My Mexican partner thought it was very authentic. I’d like to can it, so I don’t have to keep the jars in the fridge. There is certainly no conventional recipe out there. Thanks. Denice

    1. Pati Jinich

      Sep 24

      Thanks to you Denice, so glad you guys enjoyed these Chiles, one of my favorite recipes ever 😉

  5. Sherre Valadez

    Aug 24

    Hi there! Making this recipe and it states to blend bay leaves but it does not show bay leaves in the ingredients. How many should I use? Thanks!

    1. Pati Jinich

      Aug 26

      Hi Sherre, is 2 bay leaves, thanks for catching that, we’ll fix the recipe now!

  6. Cheli Sigala

    Jul 02

    I made the recipe & it came out great. However, it doesn’t have enough liquid. What can I do?

    1. Pati Jinich

      Jul 04

      How about adding an extra half a cup of the liquids (oil and two vinegars)? Good luck Cheli 😉

  7. Teresa Goethe

    Dec 30

    Can radishes be pickled with this mix?

    1. Pati Jinich

      Dec 30

      Go for it, Teresa.

  8. Jose Salazar

    Jan 03

    Hola Pati,

    Your show inspired me to visit Vallalodid last year and I’m going to Oaxaca this year. Yayy!

    Question about this recipe? Can I leave the seeds in for more heat? Assuming yes.

    Jose

    1. Pati

      Jan 03

      Oh that’s awesome that you were inspired to go to Mexico! I hope you love Oaxaca! And yes go for it if you like spice 🙂

  9. kathy h.

    Aug 10

    can you use fresh bay leaves instead of dried?

    1. Pati

      Aug 11

      Sure!

  10. Armando Q.

    Jul 07

    Pati, I must admit I just came across your show on Amazon. Let me just say I have been missing all these wonderful recipes. I came across your recipe while searching for an Escabeche recipe. I visit the Yucatan quite frequently and always make a trip or two to Don Cafeto in Tulum for their wonderful Escabeche. I have pleaded with staff and owner for the recipe. Alas, my pleas go unanswered. So, I just end up purchasing a container of this delicacy to nibble on while on the bus ride back to Playa Del Carmen. Thank you so much for sharing your fantastic recipes with us all. Saludos, besos y abrazos desde California!

    1. Pati

      Jul 07

      Oh thank you so much Armando…I’m so happy you found the show and the recipes!

  11. Pati Jinich » Jalapeño Chile

    Dec 27

    […] Pickled Jalapeños are used as a delicious and lively garnish in tortas, sandwiches and quesadillas, to name a few dishes. They are also placed in bowls in table centers in restaurants and homes to nibble with bread or tortillas… or simply to accompany almost anything except dessert. […]

  12. Aubrey Reichenau

    Aug 08

    How many bay leaves are you supposed to use?

    1. Pati

      Aug 10

      15!

  13. Monica P

    May 05

    This is my go-to recipe for pickled jalapeños! Several friends expect a jar every time I make them!
    I notice though that the ingredient list now doesn’t include the number of bay leaves. I recall it’s quite a few and I’m all set – but newcomers will need to know. Not sure if that’s due to the new site. Gracias!

    1. Pati

      May 09

      Thank you, Monica!!

  14. Mara

    Nov 20

    Pati:

    I harvested the last of my Jalapeno peppers and went online in search of a pepper, carrot and onion recipe and came across your site and I am soooooo glad I did. The recipe is awesome. I can’t wait to try other recipes of yours. I think a testament to authenticity of your recipes is that comments are in both Spanish and English. You are definitely bookmarked.

    Thanks.

    Mara

    1. Pati

      Nov 23

      I am thrilled you like the recipe, Mara!!

  15. christian dominguez

    Jan 28

    Paty.Disculpa una receta que isiste de ‘dulce de leche cheese cake’ vi que lo preparo con su nino y he tratado de buscar LA receta Pero no LA encuentro porfavor ayudame me gusto mucho y quisiera prepararlo para mis ninos. Much as gracias y bendiciones LA quiero much y no me pier do su programa los sabados…

    1. Pati

      Jan 28

      Hola Christian, Dulce de Leche Cheesecake: http://patijinich.com/pati_2020/2013/12/dulce-de-leche-cheesecake/

  16. Guy

    Jan 20

    Hi Pati!

    I just found your show and now your website. I love to cook Mexican food. So very excited to try some of your recipes. I also love pickled jalapeños. When I buy the canned version, I prefer the whole ones. I eat them with all kinds of food and cook with them often. Have you ever tried this recipe with whole jalapeños? Is there any reason at you would not?

    1. Pati

      Jan 22

      Hola Guy, I haven’t tried it with whole, but I say go for it! Though they will be more spicy since the seeds are left in.

  17. Mayra

    Oct 02

    I’m thinking about pickling Nopales…I’m wondering if this recipe can also work for that? Have you pickled nopales before? any tips?

    1. Pati

      Oct 08

      Hi Mayra, Yes, you can try this recipe to pickle nopales. The only thing I recommend you do differently is to salt the nopales separately from any other vegetables you may use and discard their juices, since they may be gelatinous. If you try it, let me know how it turns out!

  18. Caroline

    Jul 30

    One more question 🙂 I made these today and I think they are going to taste great, but I’m wondering if it’s okay and normal for the liquid to not cover all of the veggies in each jar. I put the mixture in 4 quart size canning jars and one pint size, and tried to distribute the liquid evenly among them, but none of them are more than 2/3 full of liquid. Maybe that is only important if you are following a formal canning process? I did a lot of the steps of canning–like sanitizing the jars, soaking the lids, etc., but in part because the liquid is too low I know these will be strictly fridge storage and that’s fine. Just wondering if it’s normal for the bring not to cover all those tasty jalepenos and carrots. Thanks again for the recipe!

  19. Caroline

    Jul 29

    Hi Pati,
    I have been waiting a few days until I finally have enough jalepenos to at least do a half batch of your recipe, using some from my own plant and some I bought at the farmers’ market. I still have a couple things left to get together but I’m wondering if it’s really bad (ie dangerous) to use these jalepenos that are ever so slightly shriveled, as a few of them have been in my fridge for a week. They are just a little less than perfectly fresh and I wonder if I dare pickle them. Thoughts??
    Thanks! I just came upon your blog looking for a way to pickle jalepenos and I know I will use it for many other recipes as well!
    -Caroline

    1. Pati

      Jul 29

      Go ahead and pickle them! You can always make half the recipe, it works beautifully too 🙂

  20. Samantha

    Nov 11

    I just made these pickles (with fresh bay leaves – as it happens – works well!) from your book. They are absolutely awesome!

    1. Pati

      Nov 11

      Great to hear, Samantha!

  21. Liz

    Sep 12

    Do you use fresh or dry bay leaves for this recipe?

    1. Pati

      Sep 12

      Hola Liz,
      Dried Bay leaves. Enjoy!

  22. Joanna

    Sep 11

    Hi Pati! Can I tell you how happy I am I found your recipe??? I found myself with way too many jalapeños and decided to pickle them since I can never get enough of pickled anything. I just made my first batch last night and they taste soooo good, very flavorful. And soooo spicy! The other recipes I found online seemed so bland, I appreciate your recipe and this website!!

    1. Pati

      Sep 12

      Delighted to hear, Joanna!

  23. Josee S.

    Jun 12

    Ahora si me queda claro. muchisimas gracias Pati, tu blog esta muy interesante. Aqui en el pueblito en el que vivo si se consiguen “Jalapenios” que en verdad son chiles Cuaresmenios. Asi que hare la receta y ya te contare como quedaron. Un caluroso agradecimiento.
    Josee

    1. Pati

      Jun 13

      Que rico!

  24. Josee S.

    Jun 10

    Paty acabo de leer tu receta y en ella mencionas el vinagre blanco, pero despues mencionas vinagre de arroz… Cuanto vinagre de arroz? no lo enlistas en la receta. Me confundi un poco, me ayudas?
    Mil gracias.
    Josee S. de Hillsburgh, Ontario, Canada.

    1. Pati

      Jun 10

      Josee, puedes hacer mitad de arroz y mitad de vinagre blanco o puro vinagre blanco… Con gusto!

  25. Jenny

    Jun 07

    Your recipe for pickle jalapenos & vegetables is the bomb! My family and friends can’t get enough. I have made this recipe several times & also added broccoli & celery as well as cauliflower. Please continue with your awesome recipes. I thoroughly enjoy receiving your updates and new recipes.

    1. Pati

      Jun 07

      Thank you so much, Jenny!

  26. Ana

    Apr 12

    Saludos! Una preguntita Pati, en la receta, muestra que se use el vinagre de arroz y vinagre blanco. Le cambia mucho el sabor si le sustituyo el vinagre de arroz por vinagre blanco? Sabria mas fuerte?

    1. Pati

      Apr 13

      Ana, no te preocupes, te va a quedar igualmente delicioso! Con el purito vinagre blanco sabe un poquito mas intenso, pero no gran diferencia. Riquísimo igual.

  27. Jeri

    Apr 12

    Can these be “canned” so that they dont have to be stored in the refrigerator? If so how would I go about that? I was given alot of carrots and jalepenos and my hubby loves them pickled so I want to try but not dont have alot of frig space.

    1. Pati

      Apr 12

      Hola Jeri, Of course, you can can them! Just follow the formal canning process, or the instructions on your canner (if you have one).

  28. Anonymous

    Apr 08

    Hello! After seeing your recipe I’m really jazzed about trying it, however I’m trying to gauge how hot (or not) it will be. Most recently I’ve been buying “La Morena” brand, which appears to just used sliced jalapenos without cleaning/seeding. If I followed this same procedure, would your recipe be roughly as hot? Any tips, hints, admonitions, guidance, wisdom? Thank you very much for all your delicious recipes!

    1. Pati

      Apr 09

      My recipe wouldn’t be as hot, because I seed the chiles. They get a bit tamed with all that treatment. Let me know what you think!

  29. Patti

    Mar 13

    In Texas we eat jalapeños with or on our pizza also. Your recipe sounds like just what I was looking for. Can’t wait to try it even though I will have to buy the peppers since it is the wrong season to have any in the garden.

    1. Pati

      Mar 14

      Yes, you will have to try making your own pickled jalapenos for your pizza. And then try again when you have them in your garden! 🙂

  30. irene O'Dell

    Feb 07

    Hi Pati,

    I really enjoy your program. In downloading a couple of your recipes I found your Pickled Jalapeno recipe.I had been looking for a recipe such as this to can. I would like to can a few jars and wonder what changes I would have to make if any. Can I make the recipe according to your instructions or do a cold pack and then process the finished product in the canner. And if so how long would I process the jars. Thanks Pati

    1. Pati

      Feb 10

      You can do it in the way I describe and keep in the refrigerator, or you can process the jars according to your canner instructions. You don´t need to alter the recipe, just the finished step. Hope you enjoy Irene!

  31. Thom

    Feb 04

    When I pickle jalapenos I use 1 part vinegar, 1 part sugar and 1 part water and just a pinch of salt (some pickling seasonings if you like)which creates a sweet/hot taste and lots of flavor.I find other pickles too salty.

    1. Pati

      Feb 04

      Hi Thom, Thank you for sharing your method!! The sweet/hot tastes sounds delicious! I will have to try.

  32. Rob

    Jan 30

    I assume that this recipe can be halved pretty easily?

    1. Pati

      Jan 30

      Of course!! Just halve the amounts of all the ingredients. 🙂

  33. nellie

    Jan 26

    I’d like to pickle cauliflower florets using your jalapeno recipe.
    how would I prep the cauliflower?
    hope you can help
    I really enjoy your show and look forward to each weekly episode!

    1. Pati

      Jan 27

      That is a great idea! I’d only quickly cook the cauliflower florets in boiling water for 3 to 4 minutes, and then add to recipe at same time as other vegetables. If you find you are missing pickling liquid, just add water to cover.

  34. Mark Elazier

    Jan 23

    I love your show! learning to speak Spanish anyway thank you for the pickling for carrots and such.

    1. Pati

      Jan 23

      Mark, Thank you so much!! Glad you are enjoying the show, and good luck with the Spanish!

  35. Michele

    Jan 23

    Just finished making these wonderful pickled jalapeños. The flavor is complex and texture awesome. I changed just one thing. I have bay leaves that are very intensely flavored so I only put in 6. Also I purchased 3 glass quart jars with rubber rings and metal clamps at a local “discount” store for $12.00. This recipe followed closely perfectly fits in 3 quart jars. YUM

    1. Pati

      Jan 23

      Hola Michele, I’m so happy you tried the jalapeños!…And it sounds like everything turned out perfectly down to the final product fitting your new jars. 😉

      1. richard

        Apr 08

        @michelle Jan 23 – You can order mason jars from Ace hardware on the web and they will deliver them to the hardware store you designate. I got a case of 12 quart jars for about 12 bucks I think. It’s the kind with the dome lid and screw-ring that goes over the dome. Fine for processing in hot water bath. I would worry about those rubber gaskets after being exposed to corrosive chile and vinegar mix.

        Pati, love your recipes. Best tool I ever found for cleaning chiles is a grapefruit spoon, try it!

        1. Pati

          Apr 09

          Great idea about the grapefruit spoon!! Never thought of that one!

  36. Marie

    Jan 22

    Hi, Patti! We keep a jar in the fridge all the time and we too put it on pizza, salads, burritos, a lot of foods. We like it super hot so we use scotch bonnets and jalapenos too. Thank you for all the yummy recipes!

    1. Pati

      Jan 23

      Hola Marie, Thank you for writing to me!! I like the idea of adding scotch bonnets, too. Do I dare?

  37. IG

    Jan 19

    crazy about escabeche here 🙂 irresistible on pizza and so much more! a personal favourite is to eat them with each bite of fried chicken. thank you for the recipe; i look forward to trying your version. adore all that you share with us, pati! cheers ~

    1. Pati

      Jan 24

      Thank you, IG!! I will have to try with fried chicken sometime. 🙂

  38. June

    Jan 18

    can we use ground comino? And if so… how much… when I make salsa I usually use ground comino… thanks!

    1. Pati

      Jan 22

      Yes you can! I’d use half a teaspoon.. Enjoy!

  39. Tanya

    Oct 20

    Hi,
    Thanks for the recipe! I’ve been trying a few different pickling recipes to compare. This looks delicious! Do you know if this is safe to can?
    Thanks:)
    Tanya

  40. Sara Coles

    Oct 17

    Hola Pati!
    I recently watched your show about your father’s ham and cheese tortas and got so inspired I decided to make your pickled jalapenos. I used the last of my husband’s garden jalapenos and shallots. I haven’t tasted it yet since it is still cooling, but I am very excited and can’t wait make a delicious torta like yours with ham, cheese, avocado, tomato, refried beans, crema and pickled jalapenos!
    Muchissimas gracias!
    Sara
    PS–are you familiar with cowhorn peppers? They are VERY spicy and my husband had a bumper crop of them. I dried some of them but still have a ton left. xxx

  41. Bill H.

    Sep 01

    I can’t wait to try this recipe. I have some beautiful Habaneros and super chilis growing in my yard and was thinking of adding some of them to this recipe. What do you think?

    1. Pati Jinich

      Sep 03

      Go ahead, but it will be a GAZILLION times more spicy!!! And I wouldn’t do it all with only habaneros… but you may be braver than me…

  42. Sra. Villa

    Aug 20

    Hi I’m going to try this recipe tomorrow but I’m wanting to store them for longer times than just in fridge..I’m wondering if you think I can pressure cook our water bath thesefor storage? We enjoy picked jalapeños on everything! My husband likes la costeña jalapeños best shop I’m thinking this recipes fits the bill…can you email me please!

    1. Pati Jinich

      Aug 28

      Yes Sra Villa: you can do same process as formal canning for them to last longer for sure. I like home-made the best 🙂

  43. J. Hahn

    Mar 28

    good story about the hot sauce, i get my wife to carry my bottle of shiracha for me. grew up on Tabasco. thanks for the recipe. and yes i think i can talk my wife into carrying a bottle of pickled peppers for me too.

  44. Claretha Halmick

    Jul 26

    You have a lot helpful ideas! Perhaps I should think of trying to do this myself.

    1. Pati Jinich

      Jul 27

      Claretha I’m completely confident that you can tackle any dish you’d like! Please always remember I’m here to answer any questions or concerns you might have 🙂

  45. Jay

    Jun 14

    Is this the way the pickled jalapenos and carrots are made in the Mexican restaurants in San Diego? It’s been 10+ years since I’ve been in California and I miss this treat so much.

    1. Pati Jinich

      Jun 17

      Hi Jay,
      I’m not sure how the pickled jalapenos are made in those restaurants, this is the recipe I was taught by my family, growing up. I hope you try it out the recipe and let me know if they are similar!

  46. Drew

    Jan 15

    I live in Italy and can’t find cumin seeds, can I use ground cumin or is there another alternative

    1. Pati Jinich

      Jan 15

      Hi Drew,
      Yes! You can use ground cumin instead, they will be just as good.

  47. Perla S

    Oct 13

    Wow, Pati! I love, love, love this recipe for pickled jalapenos. YUM! I am pretty sure everyone in my family will be getting a jar of these for Christmas. Cant wait to try the picked onions!

    1. Pati Jinich

      Oct 13

      Oh! They do make for perfect holiday gifts!

  48. Jen P

    Oct 07

    Just made a batch from this year’s peppers. My mouth is already watering thinking about eating them on pizza! We couldn’t get enough of them last year! Thank you!

  49. Joshua L

    Jul 08

    Ok, Great! I am looking for a shelf stable recipe as i don’t have a ton of room for storage in my fridge and I do have a ton of Jalapenos this year. I am going to try this recipe tonight though because it looks amazing!!!
    Thanks!

  50. Joshua L

    Jul 07

    will these peños be shelf stable? Or are they fridge only?

    1. Pati Jinich

      Jul 07

      Hi Joshua,
      I always go with fridge!

  51. Sara D.

    Jun 30

    Hi Pati,
    Just wanted to share that I recently made these pickles (they came out great — just like at the taqueria!) and a day or so later I had some leftover pizza in the fridge, so I ate it with the pickles like you suggested and it was amazing!! Thanks for the tip!

  52. Martha Hendricks

    Feb 19

    Pati,
    Can I use this recipe to make “nopales en escabeche”? I am fairly new to your blog and I love it. My mom is from Mexico but unfortunately she does not cook alot of the traditional foods so I try to learn from others. Do you know how hard it is to find a website that is more authentic than not? It is very hard to find them in English. I can read Spanish but I sometimes struggle with not always being familiar with the ingredients or measurements.

    1. Pati Jinich

      Feb 19

      Hi Martha,
      So glad you like the webiste! Yes you can make this same recipe to make the pickled cactus paddles or nopales, you just have to cook the nopales first. So clean them (get rid of the thorns), rinse them, cut in slices or big dice, and then either boil or steam them for about 15 minutes, rinse and then to the saute and pickle part. Some people instead of boiling or steaming them, grill them. Its your choice. You want to get rid of the viscous liquid that they let out as they cook. They will be delicious anyway. Let me know if you need a bit more direction…

  53. Laura

    Nov 18

    Gosh – you are right, these are the best. It’s like eating candy.
    Thank you for sharing with everyone.

  54. graciela schrafft

    Oct 29

    Hola Patti, my mouth is already watering just reading the recipes. last night i cut up the vegies and now i’m ready to begin. is it possible to process them while hot so that they’ll be preserved long enough for me to safely give them as regalos de navidad? You know, with sterile jars that create a vacuum and won’t produce botulism?

    1. Pati Jinich

      Oct 29

      Yes! Absolutely. You can also let them cool, cover tightly, making sure that liquid covers the vegetables, and refrigerate. They will keep in the refrigerator for ages. It sounds like a wonderful, useful Christmas present with such a nice kick!

  55. Manuel (Café Fenix)

    Oct 22

    Delicioso! Feel like making a lot of it

  56. Julia Urman

    Oct 03

    This recipe is amazing – thank you so much for sharing it! To other people considering this recipe – wear gloves, as the recipe suggests!

    1. Pati Jinich

      Oct 03

      Dear Julia, So happy you liked those chiles! There is nothing I like more than when recipes are tried out and liked… It is my pleasure to share… I will keep on posting more.

  57. Paul Corsa

    Sep 11

    Are hard boiled eggs ever pickled with Jalapeno Peppers? Do you have a recipe? Thanks

    1. Pati Jinich

      Sep 11

      Paul, that is one thing I have not heard of so far! As far as pickling goes (escabeche) the most well known ingredients used for this are chiles, mostly Jalapenos and Serranos, with all sorts of vegetables, which you can just add to the recipe posted here: cauliflower, potatoes, nopales, green beans, even corn! Getting away from the vegetables, there are also “manitas de cerdo en escabeche”, or pigs feet, which are quite popular served on tostadas. There are also dishes of chicken or some kinds of seafood in escabeche…

  58. Maria Lasa-Sloan

    Aug 19

    Hola Patty,
    Necisito tu ayuda… Tenemos en nuestro jardin una mata de pimientos rojos super calientes. Pensaba usar tu receta de “pickled jalapenos” pero queria consultarte primero. Que crees, funcionaria con otros pimientos?
    Maria

    1. Pati Jinich

      Aug 19

      Hola María,
      Sabes cómo se llaman los chiles que tienes y mas o menos de que tamaño son?? Puedes mandarme un email..

  59. Rodney

    Aug 01

    In your recipe for pickled jalapenos you mentioned adding the garlic cloves twice.I was wondering if I was just supposed to blend them,saute them,or both.Please email me back.

    1. Pati Jinich

      Aug 01

      Rodney, hi! For this recipe, saute the garlic cloves, and what goes in the blender are the whole cloves but not of garlic, the spice. Thanks for noticing! I corrected the recipe. Do let me know how they turned out! You can always leave comments here or send me an email…

  60. sharon

    Jun 22

    Pat: que delicia, voy acorrer a hacerlos, te falto poner que con un plato de frijoles y tortillas no hay nada mas delicioso.
    Te felicito tanto, cada vez que veo tus recetas quiero meterme a la cocina y con tu manera de introducir el platillo mas se antoja, te quiero. Sharon.

    1. Pati Jinich

      Jun 22

      Yes, yes, yes! My sister is right!
      Sharon, Pickled Jalapeños with beans and tortillas have no match… Shar, I looooove you too….

  61. karen

    Jun 20

    Pat : you rock ! what amazing recipes,they all bring me back to my childhood and just to think of those memories I want to back in the kitchen, on and on again !
    karen

    1. Pati Jinich

      Jun 21

      Dear Karen, I think one of the next posts will be about a super tasty Chicken Tinga I made for a kids workshop yesterday. It flew!!! I changed the way I typically make it, it was easier and tastier… All best, Pati

  62. Viviana Ades

    Jun 19

    Querida Pati
    Tu Mama me acaba de mandar tu site … no sabia que ademas de Mama ….tus estudios …. te dedicas a esto … tan diferente ..!!!!
    Creo que el exito culinario todas se lo deben a Susy .. ayer nos invito a su casa y su comida fue espectacular ..
    Besos Viviana

    1. Pati Jinich

      Jun 21

      Querida Viviana: Gracias por entrar al site, que gusto. Es verdad, nadie conozco que cocine o que disfrute la comida tanto (junto con mi papá) como mi mamá!!! Besos, muchos, Pati

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