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.
Oh man, those sound good! I just did some serious pickling myself. Looks like I’ll be doing some peppers next. You’ve inspired me!
Here in Toronto, we don’t get the hot pepper selection you guys in the USA are used to. Habaneros, jalapenos, serranos. That’s usually it.
So.. this year I planted several types, some from seed, some from seedlings.
What a rewarding experience.It was really quite easy and the harvest now just about ready, is bountiful. I was fortunate to speak to a knowlegable garden center person who was a chilihead as well. She said to use Miracle Grow and was she ever right on.
I lost track of the all the names, I just know all the usual suspects, but the Marzitti pepper might be the standout amongst all my varieties.
Pickling is an excellent option for me at this point. Thanks for the great article and recipe.
Yum yum yum! I love anything pickled yet for some reason have never made my own which makes no sense at all. I love jalapenos too. They are so juicy aren’t they?! And mild enough to throw on everything.
I love jalapeno pickles. I actually live in San Antonio, so they are very easy to get here.
I finally got out for some good Mexican last night… Jacala in San Antonio. Asked for a plate of pickled jalapenos and a big bowl of queso… mmmmmmm. It was SO good. I think I will always be asking from this point forward at any Mexican restaurant I go to.