Free Recipe Steve Lange s Jalapenos En Escabeche 2
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Steve Lange s Jalapenos En Escabeche 2 Recipe
1-1/2 lb Jalapeno; about 75, sm to
-med
6 c White wine vinegar; at least
-5% acidity
6 c Water
2 ts Salt
10 oz Pearl onion
1 Head cauliflower florets;
-small head
1 lb Baby carrots; peeled
27 Sprigs fresh oregano;
-marjoram or rosemary
18 Cloves garlic; peeled
18 Dried red chiles
18 Bay leaves
3 tb Dried pink peppercorns
Steve Lange s Jalapenos En Escabeche 2 Preparation
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. NOTES : Makes about 9 pint jars- use wide-mouthed. I”ve doubled the vinegar & water in the recipe, to reflect my experience (the original recipe calls for 3 cups of each.) Recipe by: W. Park Kerr, Burning Desires Posted to bbq-digest by wight@odc.net on Aug 21, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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