Title: Steve Lange's Jalapenos En Escabeche
Categories: Spice Canning
Yield: 1 Servings

1 1/2	lb	Jalapeno -- about 75, sm to
		Med
6	c	White wine vinegar -- at
		Least 5% acidity
6	c	Water
2	ts	Salt
10	oz	Pearl onion
1		Head cauliflower florets --
	sm	Head
1	lb	Baby carrots -- peeled
27		Sprigs fresh oregano,
		Marjoram or rosemary
18		Cloves garlic -- peeled
18		Dried red chiles
18		Bay leaves
3	tb	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

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