PICKLED JALAPENOS FOR GIFTS ENJOY DAN:

JALAPENOS IN ESCABECHE FOR THE JALAPENOS LOVERS by CHEF DAN:

Makes 6 pints    (4 weeks picking time) (2013 Christmas gifts)

                          (6 sterilized pint-size jars)

                          (Store in dark place for 1 year)

                          (Once opened, keep in the refrigerator for two months)

 

INGREDIENTS:

2 pounds fresh green jalapenos

1/3-cup olive oil

2-3 white onions, thickly sliced

4 carrots, peeled and thickly sliced

1 head garlic, cloves separated but not peeled, pu 1 clove in each jar

24 white peppercorns (4 per jar)

1-1/2- tablespoons sea salt, divided

4 cups white vinegar

1-1/2- tablespoons cumin seeds

6 fresh thyme, or 1/4-teaspoon dried thyme, in each jar

6 fresh spring oregano, or 1/2-teaspoon dried oregano, in each jar

6 fresh spring’s marjoram or 1/4-teaspon dried marjoram, in each jar

1/2- tablespoons sugar

 

DIRECTIONS:

1.   Wash the chilies, leaving the steams intact.

2.   Cut a cross in the tip of each chili so the vinegar will be able to penetrate the chili.

3.   Heat the oil in a Dutch oven and add the chilies, onions, carrots and garlic.

4.   Fry over medium-heat for 10 minutes, turning occasionally.

5.   Add the vinegar, salt, sugar, and herbs.

6.   Bring to a boil; lower heat to simmer for 5 minutes.

7.   In 6 sterilized jars, divide evenly, with chilies and vegetables.

8.   Add 4 peppercorns per jar.

9.   Top with the vinegar and seal.

10.                Process in a hot water bath for 10-12 minutes.

 

ENJOY DAN:                       BON-JALAPENOS!!