Jalapenos En Escabeche

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.