How to Make Chiles en Vinagre / Pickled Jalapeños

by Julia 👑 Camacho☕

Pickled jalapeños with options of adding cactus and pigs feet


  • 10 Jalapeños
  • 2 Onion (medium)
  • 2 Whole Garlic cloves
  • Salt to taste
  • 3 Bay leaves
  • 3 Peppercorn
  • 6 Ounces Carrots
  • ½ Cups Apple cider vinegar
  • Oil (coat pan)
  • 1 Glass airtight container
  • 1 Pinch Whole Oregano
  • Instructions

    Step 1

    Gather ingredients. Cut carrots in to small circles and onion in to half circles. Optional: add Nopales (cactus) / pigs feet to the mix as well. Just make sure the feet are well cooked first.

    Step 2

    Pour oil to coat bottom of pan, add carrots and jalapeños to pan. Cook until jalapeños start to get dark green.

    Step 3

    Add onion and the rest of the ingredients to pan

    Step 4

    Occasionally, move around so nothing will burn or stick.

    Step 5

    Once vinegar comes to a boil and all ingredients are soft, cover with a lid for about 15 mins. You would add the pigs feet now and allow to sit covered for 2-3 hours.

    Step 6

    Transfer into an airtight glass container for storage.