Trés Amigos in Smoky Chipotlé

Let’s make Trés Amigos in Smoky Chipotlé!  This recipe makes 2 quarts.  It also uses some asian ingredients you might not be aware of:

Jicama (HEE-cama) is a favorite staple of the Tarahumara aboriginals of Mexico. This sweet-crisp tuber stays crunchy and sweet as a pickle.
Chayote (Chay-OH-tay) is in the squash family. It is neutral tasting and stays crispy as a pickle.
Bamboo Shoots are found in Asian markets. The shredded version is used in this recipe. It looks almost like noodles.

— Recipe by B. Hettig

Ingredients for Trés Amigos in Smoky Chipotlé:
You can choose the veggies here in any mix. Plan to pickle a total of about 2 LBS.

• 2/3 pound of Chayote (buy 1 pound total), peeled, halved, and cored into 1/8″ squares.
• 2/3 pound of Jicama (buy 1 pound total), peeled and sliced into 1/8″ squares.
• 2/3 pound of Bamboo Shoots, shredded, rinsed, and drained.
• 2 teaspoons of Cumin Seed.  Dry toasted and coarsely ground.
• 2 to 3 scallions, slant sliced.
• 1 tablespoon of fresh, sliced, garlic.
• 2 teaspoons of chipotlé chili pepper flakes.

Directions for Trés Amigos in Smoky Chipotlé:

1. Toast the cumin in a dry skillet on preheated medium heat for 60-90 seconds. Grind the seeds.
2. Prep the vegetables and toss in a bowl along with the chili pepper.
3. Make a salt water brine solution. To do this, dissolve salt in filtered water at a ratio of 2 tablespoons of salt to 4 cups of water for this 2-quart batch.
4. Fill your 2-quart jar with this brine solution until about 1 inch from the jar lip.
5. Use some sort of weighty object to hold the pickles under the brine solution. Be sure to place the jar in your sink as you do this as there is sure to be spillage. We sell our brine overflow cup as a weight here: Brine “Catch” Cup – Wide Mouth
6. Remove the cup and wipe any debris on the lip of the cup and the jar, then put the cup back in. Install a Lid Gasket inside a Wide Mouth Fermenter Lid. Tighten the lid until its snug.
7. Add tap water to a ClearView Airlock to the max line. Now gently insert the airlock into the hole of the fermenter lid until snug. Make sure not to push too deeply into the lid. As the fermentation happens, the water should move back and forth, and bubbles should move through the airlock, this is correct and indicates a tight seal.
8. Write down the date you began fermentation on the lid using a Lid Marking Pen. After 4 days, check to see if the pickles are sour enough for you. If they are not, just add a day and re-check.

For even better and more delectable recipes, check out our Fermentation Recipe Booklet, where you will find many recipes, tips and tricks to brine pickling, and so much more!