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Name: Steve Langes Jalapenos En Escabeche
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 6 c Water; 6 c White wine vinegar; at least; 2 ts Salt; 18 Cloves garlic; peeled; 1 Head cauliflower florets;; 18 Bay Leaves; 18 Dried red chiles; 27 Sprigs fresh oregano;; 1 1/2 lb Jalapeno; about 75, sm to; 3 tb Dried pink peppercorns; 10 oz Pearl onion; 1 lb Baby carrots; peeled

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INGREDIENTS

6 c Water
6 c White wine vinegar; at least
2 ts Salt
18 Cloves garlic; peeled
1 Head cauliflower florets;
18 Bay Leaves
18 Dried red chiles
27 Sprigs fresh oregano;
1 1/2 lb Jalapeno; about 75, sm to
3 tb Dried pink peppercorns
10 oz Pearl onion
1 lb Baby carrots; peeled

INSTRUCTIONS

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 wight@odc.net on Aug 21, 1998, converted by MM_Buster v2.0l.

NOTES

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Steve Langes Jalapenos En Escabeche

6 c Water
6 c White wine vinegar; at least
2 ts Salt
18 Cloves garlic; peeled
1 Head cauliflower florets;
18 Bay Leaves
18 Dried red chiles
27 Sprigs fresh oregano;
1 1/2 lb Jalapeno; about 75, sm to
3 tb Dried pink peppercorns
10 oz Pearl onion
1 lb Baby carrots; peeled

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 wight@odc.net on Aug 21, 1998, converted by  MM_Buster v2.0l.

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Nutrition

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Serving Size: 1 Serving (3015g)
Recipe Makes: 1 servings

Calories: 671
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 671

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