Jalapeño Escabeche with Cauliflower

My very good friend Vanessa owns a cow.  Well, sort of.  You see, in the state of Colorado you must own a cow in order to legally consume raw, unpasteurized milk.  Or at least, you must own part of a cow.  Thus, she is part of a co-op in Carbondale whereupon paying her monthly dues entitles her to a portion of a cow’s raw milk.

The great thing about raw cow’s milk is the flavor and consistency.  For those of you who have never had the opportunity to enjoy raw cow’s milk, imagine as if the happiest cow on earth was kissed by a thousand angels and was then immediately milked.  With an incredibly creamy and rich consistency, it really is that good.  On the flipside, however, having been unprocessed there are no chemical additives or preservatives to keep the milk from going bad within a few days.  Not wanting it to go to waste, for the past couple of weeks Vanessa has been delivering me a small portion of this luscious nectar.  This past delivery was gone within one day without fail, my milk mustache smiling from ear to ear with each sip.

As she refuses to accept monetary compensation for her gifts, I’ve been brainstorming ways of repaying her.  This past delivery was given in a glass jar similar to what one may use as a container for pickling, so I thought why not pickle some vegetables in this jar of hers and deliver it back to her for a tastier form of repayment?  By combining a few online recipe suggestions, I came up with my own simple recipe for Jalapeño Escabeche with Cauliflower, a fancy way of saying pickled jalapeño with cauliflower, carrots and onion.

Jalapeño Escabeche with Cauliflower

Ingredients

  • 4 or 5 whole jalapeños, destemmed and sliced in 1/4 inch wheels
  • 2 or 3 carrots, skins removed and sliced diagonally 1/4 inch thick
  • Half an onion, chopped in large pieces
  • Half of a cauliflower head, roughly chopped
  • 3 or 4 large cloves of garlic, chopped in half
  • 1 cup distilled white vinegar
  • 1 cup water
  • 2 tbsp. kosher salt
  • 2 tbsp. whole black peppercorns

Combine all ingredients in a pot and head on medium to high until boiling.  Stir continuously until the jalapeños change color from bright green to a darker olive green, about fifteen to twenty minutes.  Turn off heat and allow to cool before pouring mixture into a sterilized jar.  To maximize flavor, allow to refrigerate for 24 hours before eating.

I cannot confidently tell you that this recipe beats the flavor of raw cow’s milk, a true gift from the heavens, but if there’s any consolation then this is it.

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