*  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.

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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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