Chile Chipotles En Escabeche

• 100 g chilies, chipotles stemmed and seeded
• 1 carrot, sliced in 1/ inch rounds
• 4 garlic cloves
• 1/3 white onion, sliced in rings
• 1 cup water (or enough to cover your chile)
• 1/2 cup of vinegar for every cup water
• 3 tablespoons olive oil
• 1/2 cone piloncillo or 1 cup dark brown sugar
• 5 whole allspice
• 2 bay leaves
• 1 sprig fresh marjoram
• 1 stick cinnamon (a little piece of stick)
• 1 cauliflower, in pieces
• 1 teaspoon salt

1. Put all ingredients except for oil in a pan bring to boil for 10 minutes.
2. Make sure you don't overcook you do not want the carrot or cauliflower to be mushy.
3. This can be canned in jars of any size. Top off with Olive oil, a little bit in smaller jars and all if you use one large jar.

chilies, carrot, garlic, white onion, water, vinegar, olive oil, cone, allspice, bay leaves, marjoram, cinnamon, cauliflower, salt

Taken from www.food.com/recipe/chile-chipotles-en-escabeche-331050 (may not work)