*  Exported from  MasterCook Mac  *
 
                    Steve Lange’s Jalapenos en Escabeche
 
 Recipe By     : W. Park Kerr, Burning Desires
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Jalapeno                         Canned
                 Pickles                          Favorite
 
   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
   18      cloves        garlic -- peeled
   18                    dried red chiles
   18                    bay leaves
    3      tablespoons   dried pink peppercorns
 
 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.)
 
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