Steve Langes Jalapenos En Escabeche

Serving Size : 1
Ingredients

for prepare Steve Langes Jalapenos En Escabeche

:

Amount	Measure	Ingredient - Preparation Method
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 steve langes jalapenos en escabeche
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.

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