JALAPENOS THAT ARE PICKLED ENJOY DAN:

      JALAPENOS IN ESCABECHE FOR THE JALAPENOS LOVERS by CHEF DAN:

Makes 6 pints    (4 weeks pickling time) (2013 Christmas gift)

                          (6 sterilized pint-size jars)

                          (store in a cool dark place for 1 year)             

 

INGREDIENTS:

2 pounds fresh whole green jalapenos

6 tablespoons olive oil

2-3 white onions, thinly sliced

4 carrots, peeled and thickly sliced

1 head garlic, cloves separated but not peeled

24- Whole peppercorns

1-1/2-teaspoons salt, divided

1-1/2-teaspoons cumin seeds

6 fresh spring’s thyme

6 fresh spring’s oregano

4 cups distilled vinegar

2 tablespoons sugar

 

DIRECTIONS:

1.   Poke several holed in the skin of the jalapenos with a paring knife.

2.   Heat 1 tablespoon oil in a Dutch oven over medium-high heat.

3.   Add half the chilies, cover and cook, stirring occasionally, until the skins are blistered about 5-8 minutes.

4.   Remove with slotted spoon

5.   Add 2 more tablespoons oil, repeat until all the chilies are blackened.

6.   Remove to a bowl.

7.   Add remaining oil and add onions, carrots , and sauté for 7-8 minutes, turning them over occasionally.

8.   Dividing evenly, pack the jalapenos, carrots, onion into 6 pint jars, leaving ½-inch space between vegetables and the top of the jar.

9.   Add I garlic clove, 4 peppercorns 1/2-teaspoon salt and 1/2-teaspoon cumin seeds to each jar.

10.                Bring vinegar, salt, herbs, and sugar; bring to a boil in a large sauce-pan.

11.                Carefully pour over the vegetables, put on the lids.

12.                Process the jars in a boiling-water bath that is 1-inch above the jars and boil for 5 minutes.

13.                Remove and when the lids POP you know they are sealed.

 

ENJOY DAN:           BON-APPETITE!!