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Steve Lange's Jalapenos En Escabeche spice, canning 1 1/2 lb jalapeno -- about 75, sm to 1 med 6 cup white wine vinegar -- at 1 least 5% acidity 6 cup water 2 teaspoon salt 10 oz pearl onion 1 head cauliflower florets -- 1 small head 1 lb baby carrots -- peeled 27 sprigs fresh oregano, 1 marjoram or rosemary 18 cloves garlic -- peeled 18 dried red chiles 18 bay leaves 3 tablespoon dried pink peppercorns 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 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 & leaving 1/2 inch headspace. Process for 15 minutes in boiling water bath. Store at least 6 weeks before using. Recipe By : W. Park Kerr, Burning Desires From: Shade Date: 02 Jun 97 Chile-Heads List Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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