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@@@@@ Now You're Cooking! Export Format Steve Lange's Jalapenos En Escabeche none 1 1/2 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 pound baby carrots; peeled 27 sprigs fresh oregano; marjoram or ; rosemary 18 cloves garlic; peeled 18 dried red chilies 18 bay leaves 3 tablespoons dried pink peppercorns In a dry skillet, over medium-high heat, sear the jalapenos, turning them often, until the skins are partially blackened, blistered and split, about 7 minutes. Don't overcook or allow them to soften. Remove from skillet and cool. In a non-reactive pan, combine the vinegar, water, and salt. Set over medium heat and bring to a boil. Lower the heat, cover, and keep the brine hot. Pack the prepared jars tightly with the jalapenos, onions, cauliflower, carrots, oregano, garlic, dried chilies, and bay leaves, leaving 1/2 inch headspace. Add 1 teaspoon pink peppercorns to each jar. Pour the vinegar mixture into the jars, covering the contents of each completely and leaving 1/2 inch headspace. Process for 15 minutes in boiling water bath. Store at least 6 weeks before using. Posted to the BBQ List by Bill Wight Yield: 1 serving Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
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