Ingredients
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.
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