Escabeche (pickled jalapenos and carrots)
Tangy, spicy taqueria style pickled jalapeños, carrots and onion simmered in vinegar with bay and oregano.
Make this once, then cook it into 13 different dishes.
- Time30 min
- LevelEasy
- Costabout £0.35 a head
- Makesabout 550 g, a 1 litre jar, enough for 5 dishes
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a wide saucepan over a medium heat. Add the carrots and onion and cook for 3 minutes, stirring, until the onion starts to soften but nothing browns.
3 min - 2
Add the jalapeños and garlic and cook for 2 minutes more.
2 min - 3
Pour in the vinegar and water. Add the bay leaves, oregano, thyme, peppercorns and salt. Bring to the boil, then lower the heat and simmer for 5 minutes, until the carrots are just tender but still have a bite.
5 min - 4
Take the pan off the heat and leave everything to cool in the liquid for 30 minutes. The jalapeños will turn from bright to olive green.
30 min - 5
Taste the liquid and a carrot. It should be sharp, salty and herby. Add a pinch more salt if needed.
- 6
Pack into a clean jar, with the liquid covering the vegetables, and chill within 2 hours. Eat after a few hours, or better the next day. Use in the dish recipes that call for your ready made escabeche.
About escabeche (pickled jalapenos and carrots)
Escabeche, in Mexican taquerias, is a mix of jalapeños, carrots and onion lightly cooked in vinegar with bay leaf, oregano and thyme. It is also sold as jalapeños en escabeche, in cans and jars, and served in little bowls beside tacos, tortas and rice.
The vegetables are sautéed briefly in oil, then simmered in the pickling liquid and left to cool in it. This keeps them slightly crisp but mellows the raw heat of the jalapeños, and the carrots turn sweet and tangy. The result is tangy, savoury and moderately hot, with a herby edge.
Spoon them over tacos, quesadillas, nachos, burgers, beans, eggs and rice, or eat them as a side. The pickling liquid is also good splashed on tacos and stirred into rice or soup. They improve over a day or two.
Tips
- Cut the carrots into thin coins, about 3 mm, so they cook through in the short simmer and take up the flavour.
- Do not overcook the vegetables. They should be tender but still crunchy when you take the pan off the heat; they carry on softening in the hot liquid.
- Wear gloves when slicing jalapeños, and keep your hands away from your eyes. Remove the seeds for a milder pickle.
- Add a few cauliflower florets or green beans with the carrots if you like. Add a pinch of sugar if you prefer a rounder, slightly sweeter pickle.
- Pack the vegetables into a clean jar and make sure the liquid covers them completely, so none is exposed to the air.
Storing and freezing
Cool in the pan for 30 minutes, then pack into a clean jar with the liquid and chill within 2 hours. Keep in the fridge, fully covered by liquid, for up to 3 weeks. Do not freeze.
Dishes you can make with escabeche (pickled jalapenos and carrots)
Torta de Milanesa de Pollo (Breaded Chicken Torta)
NFTorta de Milanesa de Pollo (Breaded Chicken Sandwich)
NFTortas de Milanesa con Frijoles y Escabeche (Crispy Chicken Sandwiches)
NFTostadas de Atún con Escabeche (Tuna Tostadas)
GFDFEFTacos de Papa con Chorizo y Escabeche (Potato and Chorizo Tacos)
EFNFSincronizadas con Jamón y Queso (Ham and Cheese Quesadillas)
EFNFFrijoles Charros (Cowboy Beans) with Pickled Jalapeños
GFDFEFTacos de Hongos al Ajillo con Escabeche (Garlic Mushroom Tacos)
DFEFNFTlacoyos de Frijol con Pico de Gallo y Escabeche (Stuffed Masa Ovals)
GFDFEFNachos de Queso con Frijoles y Escabeche (Cheese Nachos)
GFEFNFChuletas de Cerdo en Mole con Escabeche (Pork Chops in Red Mole)
GFDFEFTortas de Frijol y Aguacate (Bean and Avocado Rolls)
DFEFNFQuestions
How long does escabeche last?
Up to 3 weeks in a clean jar in the fridge, as long as the vegetables are covered with the pickling liquid. They taste best after 24 hours and soften gradually over time.
Can I make escabeche less spicy?
Yes. Remove the seeds and white pith from the jalapeños, or use only 3 chillies and add more carrot. Cooking in the vinegar also softens the heat compared with raw chilli.
Can I use fresh jalapeños from a UK supermarket?
Yes. Fresh green jalapeños are sold in many supermarkets and greengrocers. Choose firm, glossy ones. Pickled jalapeños from a jar can also be used in a pinch for tacos, but they are not the same as this fresh escabeche.
Is escabeche vegan and gluten free?
Yes. It is made from vegetables, oil, vinegar, herbs and salt, so it is vegan, gluten free, dairy free, egg free and nut free.
Do I need to seal the jar or sterilise it?
For fridge pickles, wash the jar in hot soapy water and rinse it well; it does not need canning. The pickles must be kept in the fridge. Do not store them at room temperature.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.