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. Dont 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. Ive 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 firstname.lastname@example.org on Aug 21, 1998, converted by MM_Buster v2.0l.
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|Serving Size: 1 Serving (3015g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 87 (13%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 0mg||0 %|
|Sodium 125.8mg||4 %|
|Potassium 3523.1mg||93 %|
|Total Carbohydrate 154.2g||45 %|
|Dietary Fiber 37.2g||149 %|
|Sugars, other 117g|
|Protein 24.5g||35 %|
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Calories per serving: 671
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