| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jalapeno, Canned, Pickles | 1 | Servings | ||
INGREDIENTS
| 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, small 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 |
INSTRUCTIONS
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. NOTES : Makes about 9 pint jars-- use wide-mouthed. 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 CHILE-HEADS DIGEST V3 #343 by shade <liveoak@polaris.net> on Jun 2, 1997
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