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Steve Lange's Jalapenos En Escabeche


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 on Aug 21, 1998. - - - - - - - - - - - - - - - - - - NOTES : Makes about 9 pint jars-- use wide-mouthed. I've doubled the vinegar and water in the recipe, to reflect my experience (the original recipe calls for 3 cups of each.)

Yield: 1 serving

Preparation Time: 0:00

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