Jalapenos En Escabeche
22
Ingredients
| 1 ½ | pounds |
jalapeño 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 ½ 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 ½ inch headspace.
Process for 15 minutes in boiling water bath.
Store at least 6 weeks before using.
Nutrition Facts
Serving Size 1041g (36.7 oz)
