Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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 chilies
  18                    bay leaves
   3      tablespoons   dried pink peppercorns

Preparation:

In a dry skillet, over medium-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 non-reactive 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 chilies, 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 and leaving 1/2 inch headspace. Process for 15 minutes in boiling water bath. Store at least 6 weeks before using