Pickled jalapenos escabeche DSC6072
| |

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.

Pickled jalapenos (escabeche) | Homesick Texan
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.

Print
5 from 1 vote

Pickled jalapenos (escabeche)

Servings 6 pints
Author Lisa Fain

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.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




69 Comments

  1. Oh, goodness. I am officially of a certain age.

    I was visiting my mom and took her to El Fenix Camp Bowie location, the only one to me, for one of three birthday dinners.
    Seventy year olds can drag out a birthday like no one else.

    The chip were as I remembered, but did I really grow up eating that sad salsa?
    And no pico, or tortillas.
    My mom said, Honey, they haven't done that for years!

  2. Anonymous says:

    El Chico still serves them but you have to ask for them and I always do. Thanks for the recipe now I can make them and have them at home any time I want them.

  3. Anonymous says:

    How many jalapenos should I use to make up a pound?

  4. Lisa Fain says:

    Anon–Depending on size, anywhere from 10-16.

  5. Suzyn Siebert says:

    This is the second recipe of yours that I'm trying! Now I will search your recipe index for my next one I plan to try. Thank you!!