1/4 cup celery, coarsely chopped
1/4 cup carrots, coarsely chopped
1/4 cup cauliflower, coarsely chopped
1/4 cup onions, chopped
2 cups boiling water
2 cloves garlic, sliced
2 Tbs. olive oil
1 quart fresh jalapeño peppers
1 cup white vinegar (5%)
1 bay leaf
Pinch oregano
Pinch thyme
Preparation:
Drop celery in boiling water and blanch for 4 minutes. Remove celery and blanch carrots for 4 minutes in the same water. Repeat with the cauliflower. Drop vegetables in cold water to stop cooking. Drain and in a bowl, combine blanched vegetables. Sauté onion and garlic in olive oil until crisp, not brown. When cool, combine with other vegetables.
Pierce each jalapeño with a knife once or twice. Place jalapeños in a ceramic container or in canning jars. Add vegetables to peppers. Heat the vinegar and pour over peppers. Let marinate for at least 4 weeks.
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