Jalapenos En Escabeche (Pickled Jalapenos)

• 1 lb jalapeno, whole
• 1/4 cup olive oil
• 1 medium onion, thinly sliced
• 2 carrots, thinly sliced
• 16 garlic cloves
• 12 black peppercorns
• 1/4 cup pickling salt
• 3 cups white vinegar
• 3 cups water

1. In a pan, saute the chiles in the oil until the skin starts to blister.
2. Add the onion and carrots and heat for an additional minute.
3. Add 2 cloves and 3 peppecorns to bottom of each of the jars.
4. Pack the chile mixture into sterilized pint jars leaving 1/2-inch head space.
5. Add 2 cloves and 1 teaspoon salt to each of the jars.
6. In a pan, combine the vinegar and water and bring to a boil.
7. Pour over the chiles.
8. Seal and process the jars in a boiling water bath for 15 minutes.
9. Store for 4 weeks in cool, dark place.
10. I always add more peppercorns and garlic to each jar.

jalapeno, olive oil, onion, carrots, garlic, black, pickling salt, white vinegar, water

Taken from www.food.com/recipe/jalapenos-en-escabeche-pickled-jalapenos-195508 (may not work)