Steve lange's jalapenos en escabeche

1 servings

Ingredients

Quantity Ingredient
1½ pounds Jalapeno; about 75, sm to med
6 cups White wine vinegar; at least 5% acidity
6 cups Water
2 teaspoons Salt
10 ounces Pearl onion
1 Head cauliflower florets; small head
1 pounds Baby carrots; peeled
27 Sprigs fresh oregano; marjoram or rosemary
18 Cloves garlic; peeled
18 Dried red chiles
18 Bay leaves
3 tablespoons Dried pink peppercorns

Directions

In a dry skillet, over med-high heat, sear the jalapenos, turning them often, until the skins are partially blackened, blistered & split, about 7 minutes. Don't overcook or allow them to soften. Remove from skillet & cool.

In a nonreactive pan, combine the vinegar, water, & salt. Set over medium heat & bring to a boil. Lower the heat, cover, & keep the brine hot.

Pack the prepared jars tightly with the jalapenos, onions, cauliflower, carrots, oregano, garlic, dried chiles, and bay leaves, leaving ½ inch headspace. Add 1 teaspoon pink peppercorns to each jar.

Pour the vinegar mixture into the jars, covering the contents of each completely & leaving ½ inch headspace.

Process for 15 minutes in boiling water bath. Store at least 6 weeks before using.

NOTES : Makes about 9 pint jars-- use wide-mouthed. I've doubled the vinegar & water in the recipe, to reflect my experience (the original recipe calls for 3 cups of each.) Recipe by: W. Park Kerr, Burning Desires Posted to bbq-digest by wight@... on Aug 21, 1998, converted by MM_Buster v2.0l.

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