Steve Lange's Jalapenos En Escabeche

Course : Side Dishes
Serves: 1
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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
1 pound baby carrots -- peeled
27 sprigs fresh oregano -- marjoram or -- rosemary
18 cloves garlic -- peeled
18 medium dried red chilies
18 pieces bay leaves
3 tablespoons dried pink peppercorns

Preparation / Directions:

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

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