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 love pickled jalapenos. My boyfriend adores these things. I am going to make a jar of them for his birthday. Thanks for the recipe and the idea.
awwwww that makes a tear come to my eye …My PawPaw when he was alive would go to a lil mexican place called Lupe’s and the waitress would bring him a big bowl of the pickled jalepeno’s like that as he was coming in the door ….lol Yessss he ate there at least once a week!!! thanx for the walk down memory lane!!
haha i always call that dish “the carrot things” as any jalapeno in a can or jar is technically pickled jalapeno, but only the carrot things have carrots. i’ve never had it with cauliflower though, that makes me think of gardiniera, which doesn’t taste anything like escabeche.
My favorite escabeche was always La Jaliscience on Montrose(or as several people jokingly referred to it “Jolly Science”). Its gone now, but I hear rumor it moved to the heights.
Thank you kindly Margaret and Weston; and Homesick Texan for the wealth of informative commentators who love your site!
Olivia–You can talk about junk food such as steak fingers and chimichangas any day! And did you see the reply below–Dairy Queen has steak fingers.
D’Anna–You’re very welcome! Thanks for reading!
Kate–If your husband is a jalapeno addict, he’ll love these.
Little Warrior’s Mom–Now that’s Texas hospitality sending y’all home with a pint container of pickled jalapenos!
Anon–You’re welcome.
Sean–Peppers give it a nice kick.
Texas Jen–I’m sorry your father won’t be around to eat some, but making them sounds like a fine tribute to him.
Ann–Awesome! Enjoy!
Tommy–Congrats on your chile garden! I had one jalapeno plant, and it didn’t do as well as I’d hoped but I plan on trying it again next year.
Helen–Homemade pickles are a cinch and they just taste better because you made them yourself.
Used-Songs–There is some good eating in San Antonio.
Channing–I love pickled jalapenos with queso!
Guinnevere–I’ll have to check this out next time in town–sounds wonderful!
KKryno–Can you believe I’ve never made it–looks like it’s time to try!
Margaret–Thanks!
Weston–This sounds amazing–thanks!
Manger–You’re welcome–hope he enjoys them!
Darlene–You’re welcome. What a fine memory of your Paw Paw.
Deceiverofmen–The carrot things–I love it. And that’s a bummer about La Jaliscience closing but I hope the Heights rumor turns out to be true.
Kkryno–Thanks for putting the question out there–I can’t wait to make it!