Jalapenos En Escabeche

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Time to Prepare this Recipe 6 weeks
Calories Per Serving and Nutrition Information 218 calories per serving view nutrition facts
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Ingredients

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

Directions

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.

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Nutrition Facts

Serving Size 1041g
Amount per Serving
Calories 218 6% of calories from fat
% Daily Value*
Total Fat 1.0g2%
 Saturated Fat 0.0g1%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 1319mg55%
Total Carbohydrate 34.0g11%
 Dietary Fiber 9.0g36%
 Sugars 12.0g
Protein 6.0g11%
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.

How is this calculated?

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