Title: Chiles Jalapenos En Escabeche #2
Categories: Pickles
Yield: 1 Servings

Jalapeno peppers
1/3 c Salt
1 qt Water
Onion
Olive oil

----------------------------------PER JAR----------------------------------
1 -(up to)
2 Cloves garlic
1 Bay leaf
Some sauteed onion
Little oil
Hot white vinegar

Date: Tue, 19 Mar 1996 16:48:05 -0600

From: Judy Howle

Subject: Chiles En Escabeche Message-ID: <199603192248.QAA00473@Edison>

I have made them using both recipes. The first one is more flavorful but
also more trouble. Since they weren't hot, if I do them agin, I would just
cut them in half and leave seeds and membranes in.

I have a question: No matter how I make them, they always taste too
vinegary. How can you get them to taste like thae store-bought ones that
do not taste so sour/vinegary? I have several jars of these left because I
don't like that taste! Just ruins a batch of nachos! Commercial canners
must use diluted vinegar or citric acid or other substitute, huh?

By: Diane Kennedy, from the April, 1996 issue of Food and Wine.

First, wash jalapeno peppers. Then make 2 -4 slits in each with a knife.
Soak the chiles in salt water (1/3 cup salt to 1 Qt. water) for 24 hours.
Rinse and dry chiles. Put in boiling water and let boil for about 3
minutes. Rinse in cold water. Drain. Cut up some onion and saute in a
little olive oil. In each hot sterilized jar, place 1-2 cloves garlic, 1
bay leaf, some sauteed onion, and a little oil. Fill up the remaining space
in the jar with hot white vinegar. Seal and process in boiling water bath
15 minutes or just use sterilized jars. Let "age" a few weeks before using.
If you are not canning the jalapenos, use cold vinegar and refrigerate.

CHILE-HEADS DIGEST V2 #271

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.