Steve Lange's Jalapenos En Escabeche

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Jalapeno - about 75, sm. To med
6 cups	1422ml	White wine vinegar - at least 5% acidity
6 cups	1422ml	Water
2 teaspoons	10ml	Salt
10 oz	284g	Pearl onion
1		Cauliflower florets - small head
1 lb	454g / 16oz	Baby carrots - peeled
27 sections		Fresh oregano - marjoram or rosemary
18		Garlic - peeled
18		Dried red chilies
18		Bay leaves
3 tablespoons	45ml	Dried pink peppercorns

Recipe Instructions

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 <[email protected]> on Aug 21, 1998.

Source:
W. Park Kerr, "Burning Desires"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.