| 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.
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