In a dry skillet, over med-high heat, sear the jalapenos, turning them often, until the skins are partially blackened, blistered & split, about 7
minutes. Don't overcook or allow them to soften. Remove from skillet & cool.
In a nonreactive pan, combine the vinegar, water, & salt. Set over medium heat & bring to a boil. Lower the heat, cover, & 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 & leaving 1/2 inch headspace.
Process for 15 minutes in boiling water bath.
Store at least 6 weeks before using.
From: W. Park Kerr, Burning Desires
Posted By: shade
Post Date: Mon, 22 Sep 1997
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