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| 1 1/2 | pounds | jalapeno pepper | small to medium |
| 6 | cups | white wine vinegar | at least 5% acidity |
| 6 | cups | water | |
| 2 | teaspoons | salt | |
| 10 | ounces | pearl onions | |
| 1 | head | cauliflower florets | |
| 1 | pound | baby carrots | peeled |
| 27 | sprigs | oregano | or marjoram or rosemary |
| 18 | cloves | garlic | peeled |
| 18 | each | dried red chiles | |
| 18 | each | bay leaves | |
| 3 | tablespoons | pink peppercorns | dried |
In a dry skillet, over med-high heat, sear the jalapenos, turning them often, until the skins are partially blackened, blistered and split, about 7 minutes.
Don't overcook or allow them to soften.
Remove from skillet and cool.
In a nonreactive pan, combine the vinegar, water, and salt.
Set over medium heat and bring to a boil.
Lower the heat, cover, and 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 and leaving 1/2 inch headspace.
Process for 15 minutes in boiling water bath.
Store at least 6 weeks before using.
| % Daily Value* | |
| Total Fat 1.0g | 2% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1319mg | 55% |
| Total Carbohydrate 34.0g | 11% |
| Dietary Fiber 9.0g | 36% |
| Sugars 12.0g | |
| Protein 6.0g | 11% |
| Vitamin A | 340% | Vitamin C | 155% | |
| Calcium | 16% | Iron | 25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Cilantro is one of those foods that people either love or hate. Interestingly, the regions of the world where...
I found this recipe very simple and very flavourful. I LOVED it. Took the leftovers for lunch the next day, made extra just for the occation.:-)
It is corn season, so many fresh and sweet corn, we use them with sour cream and red pepper, some scallions and fresh cilantro, give the corn very rich flavor, and this is a very healthy way to cook corn too, enloy summer and corn!
