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.)

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