a glass jar on a stone surface overflowing with chillies, bay leaves, sliced potatoes and baby corn

Chiles en escabeche

Name: Chiles en escabeche
Total time: 30 min
Yield: Makes 2 x 1 litre jars
Cuisine: Mexican
Ingredients: 180g baby new potatoes halved; 250ml cider vinegar; 3 tbsp runny honey; 1 tbsp coriander seeds; 2 pasilla mixe chillies (dried morita or meco chipotle chillies also work); 4 bay leaves; 90g baby carrots halved; 100g baby corn halved; 250g green or red jalapeños

Edson Diaz-Fuentes

Published: June 23, 2021 at 11:23 AM

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Makes 2 x 1 litre jars

Easy

Total time: 30 mins

+ pickling

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Getting aromatics like bay leaves, coriander seed and smoky chillies involved in this Mexican-style pickle gives it great layers of flavour

Gluten free

Vegetarian

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Recipe extracted from Ciudad de México: Recipes and Stories from the Heart of Mexico City by Edson Diaz-Fuentes (£26, Hardie Grant). Try more Mexican recipes here, and read Edson's guide to Mexico City here.

Edson says: "You’ll see big jars of these pickles in torterías and fondas. You can really taste all the flavours from the spices but they’re not too spicy. When preparing my pickles, I like combining layers of flavours by using aromatics such as coriander seeds, honey and smoky dried chillies. Enjoy them in your favourite torta or sandwich with a cold beer."

Ingredients

Nutrition

180g baby new potatoes

halved
250ml cider vinegar
3 tbsp runny honey
1 tbsp coriander seeds
2 pasilla mixe chillies (dried morita or meco chipotle chillies also work)
4 bay leaves
90g baby carrots

halved
100g baby corn

halved
250g green or red jalapeños

Nutrition: per serving

kcal44
fat0.3g
saturates0.1g
carbs7.9g
sugars4.8g
fibre2.2g
protein1.2g

Method

step 1

Cook the potatoes in a large pan of boiling salted water for 10 minutes until tender, then drain.
step 2

Put 1 litre of water, the vinegar, honey, coriander seeds, the pasilla mixe chillies, bay leaves and 1½ tsp salt in a large non-reactive pan over a medium heat. Bring the mixture to a simmer and cook for 10 minutes. Add the potatoes along with the carrots, corn and jalapeños, and remove from the heat. Cool for 10 minutes.
step 3

Divide the vegetables between two sterilised 1-litre jars (see cook’s notes, below), then top up with pickling liquid and seal the jars. The pickles will be ready to eat the next day, and will keep, chilled, for up to a month.

COOK'S NOTES

To sterilise the jars, put them in a 170C/fan 150C/gas 3ó oven for 20 minutes. Carefully remove from the oven and leave to cool.

Authors

Edson Diaz-Fuentes

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