Cool off with hot jalapeno pickles
If you’re of a certain age, you may remember a time when along with chips and salsa, you also got free corn tortillas, pats of butter and hot pickle relish served to you at your local Tex-Mex restaurant.
You’d see this in classic Dallas places such as El Fenix or El Chico, and in Houston establishments such as Molina’s. The hot pickle relish, also known as escabeche, was made up of jalapenos, carrots and cauliflower and it was tart, fiery, crunchy and yes, very refreshing.
There’s been a lot of bad news about jalapenos lately, namely those from Mexico. And while I’m glad they pinpointed the source of the salmonella, it didn’t give me much confidence in buying jalapenos at the grocery store, especially when their origin was unknown.
Earlier in the summer I bought a jalapeno plant and it produced two tiny peppers, until it started shedding all of its leaves working its way toward a slow death. I have since nursed it back to health and it now has a few blossoms, which if all goes well could mean more jalapenos. Very local and very fresh! But my one plant isn’t enough to keep me satisfied.
I eat a lot of jalapenos so I am pleased they are now in season and I can find them in abundance at my local farmer’s market. Last weekend, one of the Union Square farmers had a gorgeous display of jalapenos and serranos and I went nuts, buying over a pound. I also picked up some cauliflower, carrots, onions and garlic and because my refrigerator can only hold so much, decided that I should make some pickles.
I made my first batch of pickles last summer and for these pickled jalapenos I pretty much followed the same technique, except I briefly cooked my vegetables before placing them in the jars and adding the brine. They also didn’t take a week to marinate—by the next day they were already tangy and juicy—ready to be added to nachos, placed on a cheeseburger or just nibbled on their own.
It’s a shame you don’t see hot pickled jalapeno relish in Tex-Mex restaurants more often, especially since its piquancy really wakes up your appetite. But thanks to the bounty of the season, I now have enough pints to last me—for at least a couple of weeks.
Pickled jalapenos (escabeche)
Ingredients
- 1 pound jalapeños, cut into rings
- 1 small head cauliflower, cut into florets
- 3 carrots, peeled and cut into rings
- 1 small onion, cut into rings or slivers
- 6 cloves garlic, minced
- 1 tablespoon canola oil
- 6 teaspoons kosher salt
- 6 teaspoons peppercorns
- 6 teaspoons cumin seeds
- 6 sprigs cilantro
- 2 1/2 cups white vinegar
- Water
- Six sterilized pint jars
Instructions
- In a skillet, cook the peppers, carrots, cauliflower, and onion in the oil on medium heat for 5-7 minutes or until onion is clear and vegetables are softened.
- In each jar, place the equivalent of 1 teaspoon minced clove, 1 sprig of cilantro, 1 teaspoon kosher salt, 1 teaspoon peppercorns, and 1 teaspoon cumin seeds.
- Divide pepper mix between the jars. Add 1/2 cup of vinegar to each jar and then fill the rest of the jar with water, leaving 1/2 inch at the top. Add a dash of salt. Seal and then give jar a good shake.
- Refrigerate overnight and they should be ready within 24 hours. Will keep in the refrigerator for a month.
@Twentysomething:
I make “semi-homemade” candied jalepenos. Start with a big jar of your favorite pickled jalepenos. Pour half the juice out, reserving all BUT two cups. Mix the reserved juice with 2 cups of sugar and heat until sugar dissolves. Pour back into the jar. Stick the jar somewhere you will remember and turn it once a week for a few weeks…. Yummo!
God bless you. You have the three recipes that I set out to find: corn and flour tortillas and pickled jalapeños! Tiny can of Costeña jalpeños curtidos cost me $2.25 in Jerusalem.
Your photography is gorgeous. I, too, am a photog. I'm so glad to have found your blog. A glimpse of of my beloved Texas with the perspective of one whose been exiled for a long time.
We had so many jalapenos last year I should have made these. My chile-head husband would love this. Going on my canning list for this fall!
This recipe is a stone cold winner. I made the my first batch last weekend and they are already 1/2 gone. They were especially good on the venison tacos. I'm now thinking I need to plant about 4 o 5 jalapeno plants next year, instead of the one I have now.
You linked to this older post in the current one on fried pickles — I thought I'd give you some info on growing japs. Definitely a good activity for any expatriot Texan!
Buy about four plants, at least. They need a LOT of sun. If you aren't going to have them out on a fire escape or window ledge, you need to put them RIGHT in the window.
The amount of room they have is how much they grow – give the plant a decent sized pot. They tolerate poor soil, but like to be spoiled with a little fertilizer. I've been told that they get hotter if you let them wilt between a couple of waterings: it forces the capsacin to become concentrated in the fruits as the plant tries to ripen them quickly so the seeds make it. If you want hotter japs, wilt the plant a couple of times and then give it plenty of wter. They need good drainage, however: don't let their feet get wet. Put sand and gravel in the bottom of the pot.
Like any pepper, if you let the fruit ripen like you did (get red) you get a much reduced harvest. Taking the fruit while they are green keeps the plant trying to reproduce before it dies, hence more peppers. But I am always torn, because I love the more mellow taste of the red ones. Also nothing says "I grew my own" like a fully ripe jalepeno.
Good luck next growing season!