Stop Buying the Canned Pickled Jalapeños and Vegetables!

When I was living in Mexico in the '80s, writing my first book on the country’s regional cooking, I found homemade versions of this brilliant condiment everywhere. This is what I wrote: “When you taste a pickled chile from the glass barrels in Querétaro, Aguascalientes or San Luis Potosí or from the beautiful bottled mixtures in Toluca or San Cristóbal de las Casas, Chiapas, the flavor seems so much more lively than the canned pickled jalapeños that fill our grocery store shelves.” Sadly, that’s still true today. That’s still the reason you should make these, especially if you grow chiles and need to preserve them. This version only has onions, garlic and carrot in it. I like to add a handful of cauliflower florets, too, along with the carrots. Just make sure there is enough of the salted vinegar/water mixture to cover everything.

A technical note: This recipe is written for vinegar with 5% acidity (what’s normal in our grocery stores), which is too strong for this kind of pickling. That’s why we cut it with water. In Mexico, a lot of commercial vinegar and all the homemade vinegar you buy in market stalls is weaker and can be used straight.

00:10 Rick's Intro to Pickled Chiles & Carrots
01:02 Sautéing the Onions and Garlic
01:25 Preparing the Apple Cider Vinegar
02:03 Adding the Carrots, Jalepeños, and Spices
04:00 A Note on Jalepeño Size
04:34 Finishing up and Storage Tips

[EB_]

I've been buying these in a can all my life. I made this recipe and I'm NEVER going back to store bought. this took 5 mins of prep time that the end product is infinitely better than the can.

[jomarielopez]

Hello. I am so proud of myself making this recipe. It came out Thank you Rick

[SCKTRCKY]

I have a container that I just continuously add too. It seems to taste better and better.

[Keith_KCTCQ]

I've made this for years, but I add sliced radishes to mine as well as some brown sugar so I get a sweet/hot picked veg mix I also thinly slice everything so that I can use it as a side, or as a condiment on sandwiches, it goes really well with richer meats like pulled pork or shredded beef sandwiches.

[luiss]

There is something about making and creating your own recipes that make food taste way better.

[rudypadilla]

Thanks Rick for sharing your recipes
Blessings from West Covina California

[LaniAnne]

I’ve prepared chiles en escabeche for years. We love them. I add Serrano and Jalapeños together. My husband adds hard boiled eggs too. 😊❤

[Bryan-lgfn]

Wow that a coincidence this came up, i was literally looking at a can of those in my local supermarket . Time to make my own !!! Thanks Rick always love your shows

[Picit-]

Thanks Rick, just put them in a jar in the fridge!!! My plants are about done for the year so prefect recipe to use them up!!

[vl]

So true about the jalapenos being, not what they used to be. The spice level has changed (if you're lucky you get spicy, otherwise you get something that taste like a bell pepper). The size and even flavor just aren't the same anymore 😢.

[izzy]

So glad to learn it is this easy and with a great flavor and texture. Also important is I can avoid another processed food item for better health.
Thanks Rick.

[Brineytoes]

I slice my jalapenos lengthwise instead of crosswise into little citcles. The long slices stay on a sandwich or a taco shell or soft tortilla so much better! I love making my own pickled jalapenos!

[herbieschwartz]

I do the recipe almost exactly, except that I dilute the vinegar with wine (red or white, each gives slightly different flavor) which restores a slight fruitiness to the peppers that the cooking removes.

[krby]

Ayyy the one plate at a time dude!!! I watched alot of your episodes, learned and made a lot of great plates cause of you Brody!! Thank you so much my dude

[cctknight]

Just picked almost 10 lbs of jalapeno`s yesterday from my garden, will try your method for some of them. We make a lot of canned candied jalapeno`s (cowboy candy) as that is our favorite, and some canned pickeled jalapeno`s too. Gotta get them done soon, as the serrano and habanero will be ready in a week or so. Also just put up 6 lbs of banana peppers. Crazy good year for peppers.

[L.Spencer]

Just what I needed since we got a jalapeno plant.

[treyporter]

I’ve been looking for this recipe for a while to use up all the jalapeños from the garden. Thanks for this!

[DudeLovesHorror]

This dude is so chill while his brother Skip is nuts.

[ruthannecoro]

This sounds delicious! I’m go8ng to add this to my garden to table recipies to try 😊 My peppers are doing fabulous this year! I’ve got 7-8 jalapeños about ready to harvest! I’ve got my first harvest of pepperoncini fermenting (another to harvest soon!) and have pickled my banana peppers!

[johnjperricone]

Literally making them right this second. You do such a great job explaining what we're doing and why. Thanks, Rick.