Pickled jalapenos escabeche DSC6072
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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.

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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.
Lisa Fain

Lisa Fain is a James Beard award-winning writer who loves to cook. A seventh-generation Texan, she was indeed homesick during the two decades she lived in New York City, but the call of home recently brought her back to the Lone Star State. Her work has been featured in many publications, and she is the author of several cookbooks. Follow her at: Instagram / Twitter / Facebook/ Pinterest

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69 Comments

  1. Oh god, those look good. I’m in the midst of a very strong pickled jalapeno craving but I’m miles away from the stash in my fridge. This post is alternately making it better and worse.

    I usually pickle jalapenos with a few cloves of garlic in an equal ratio of soy sauce, sugar, and white vinegar, but I’m always looking for more ways to pickle vegetables.

  2. Lisa Fain says:

    Amy–You’re the second one to mention Taqueria La Tapatia so it’s definitely on my must-go list next time I’m home.

    Learnlotsbetty–Yep, it’s pretty similar. And this goes great with beef, too!

    Texichan–It’s wonderful sprinkled in queso (and that might have to be my dinner tonight!).

    Mark–Is it too cold for them to grow in Japan? At least you can get canned, though it’s not the same thing.

    Kelly–Maybe that’s the trick–you have to ask for it–places don’t just give it to you.

    Plum Texan–I always thought it was too spicy when I was a kid, also, but now I gobble it. I can eat a pint in one day, though my mouth does suffer a bit from the heat!

    Laurie–Isn’t it wonderful?

    Paula–This is my favorite way to eat cauliflower–pickled with peppers.

    Vicky Lynn–Thank you and welcome! And why not start with these?

    Lori–I’m honored–thanks!

    Radman–This will spice it up a bit!

    Moriah–I’ll have to try it your way next time–it’ll be fun to see what the soy sauce does.

  4. Although I’ve just finished a chimichanga and it’s nearly midnight, the thought of those pickled jalapenos is making my mouth water.

    BTW, call me a philistine, but I do enjoy the Jose Ole steak and cheese chimichangas, a guilty pleasure like how I used to enjoy frito pie or steak fingers at the cafeteria in middle school 😛

    (Where are steak fingers these days, anyway?)

    Sorry to be talking about junk food here on your fine blog!

  5. Thank you so much for your blog! I’m a homesick Texan living in Russia – and the thing I miss the most, after family, is all the GREAT food!
    Thanks for the recipes, culture, and good old Texas hospitality!