Recipe By : W. Park Kerr, Burning Desires
Serving Size : 1 Preparation Time :0:00
Categories : Jalapeno Canned
Pickles Favorite
Amount Measure Ingredient -- Preparation Method
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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 -- 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.
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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.)
