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Steve Lange's Jalapenos en Escabeche
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    Steve Lange's Jalapenos en Escabeche

  • 1 1/2 pounds jalapeno -- about 75, sm to med
  • 6 cups white wine vinegar -- at least 5% acidity
  • 6 cups water
  • 2 teaspoons salt
  • 10 ounces pearl onion
  • 1 head cauliflower florets -- small head
  • 1 pound baby carrots -- peeled
  • 27 sprigs fresh oregano, marjoram or rosemary
  • 18 cloves garlic -- peeled
  • 18 dried red chiles
  • 18 bay leaves
  • 3 tablespoons dried pink peppercorns
  • 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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