Recipe - Steve Langes Jalapenos En Escabeche

1 One half pound Jalapeno, about 75, small to
med
6 cup White wine vinegar, at least
5% acidity
6 cup Water
2 teaspoon Salt
10 ounce 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 chiles
18 Bay leaves
3 tablespoon Dried pink peppercorns

In a dry skillet, over medhigh 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 One half inch
headspace. Add 1 teaspoon pink peppercorns to each jar.

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

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

NOTES : Makes about 9 pint jars use widemouthed. 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 CHILEHEADS DIGEST V3
#343 by shade liveoak@polaris.net on Jun 2, 1997