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.
I have never heard of jalapeno pickles before – which I just confessed to one of my friends in Dallas, who proceeded to give me an earful about how I was obviously not a decent southerner. 🙂 Does it come out knock-you-socks-off spicy?
How have I made it through life without eating a pickled jalapeno? I love the pickling process, so I’m definitely going to have to try these. Elise of Simply Recipes recently taught me how to tell a mild jalapeno from a hot one, so I’ll start with mild and work my way up.
Thanks for including the ideas about how to eat them! We made similar mixed pickles from our garden on Saturday, but I never knew where to use them except in quesadillas. 🙂
Are you going to bring any to share?
They are my favorite!
Brenda in TX–I’ve heard it’s pretty hot down there–stay cool and I’m glad you like the biscuits.
TacoLady–I boil them in a big pot. I didn’t see the recipe–I’ll have to check that out!
Tammy–I’ll have to remember to plant them when I’m angry next spring, though my two peppers were pretty spicy. I left them on the plant until they were red.
CB–Good to know–I should swing by there next time I’m in town.
CraftyCanadian–If you eat the carrots and the cauliflower with the jalapenos, it tends to tone down the heat.
Culinarywannabe–What? I can’t believe you’ve never heard of pickled jalapenos. You must try them!
Lydia–How do you tell a mild one from a spicy one besides eating them? I’m very curious!
Sarah–I’d put them on just about everything, if I could!
Mom–I’ll have to mail you some since you can’t bring liquids on a plane. These are extra spicy!
I can remember when I was a DP Texan Living in the suburb of Hoffman Estates about 35 miles northwest of Chicago. My mother sent me a “care package” containing pickled spicy
Escabechce & Pickled Jalapenos by themselves also. There were 3 quarts of each, one jar cracked but did not break, however, it released the powerful fumes of the pickled jalapenos. It was in the middle of winter & our mailman drove a little enclosed mailcart on the sidewalks in the winter. He rang my doorbell & said, “Margo, I have no idea what your family has shipped you but it is potent!
I’m so glad to get rid of this, I’ve been weeping from the fumes for the past hour!” I told him that it was a “care pacjage from home with 3 qts of Escabeche & 3 qts of pickled jalapenos” he looked stunned and said “you eat this stuff and survive?!!!”
Margo–Thank you for sharing such a hilarious story! I am still chuckling at your mailman’s reaction. Here’s to spicy pickled escabeche!