| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jalapeno, Canned, Pickles, Favorite | 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 bbq-digest by wight@odc.net on Aug 21, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”