Pickled Jalapeno Peppers

• 1 tablespoon vegetable oil or 1 tablespoon olive oil
• 6 fresh jalapeno chilies, cut in half lengthwise
• onion (10 thin slices)
• 2 carrots, slices
• 2 garlic cloves, cut in half
• 1/2 teaspoon kosher salt
• 1 bay leaf
• 4 black peppercorns
• 1/8 teaspoon whole dried Mexican oregano, rubbed to a powder
• 1 clove
• 3/4 cup white vinegar

1. Heat the oil over medium heat in a 2-quart saucepan. Cook the chiles, onion, carrot, and garlic for about 5 minutes, stirring occasionally, until half-cooked; do not let the vegetables brown.
2. Add the salt, bay leaf, peppercorns, oregano, clove, and vinegar. Bring to a simmer. Boil for 1 minute and set aside to cool. Pour into a clean storage container and refrigerate. Use within the week.

vegetable oil, jalapeno chilies, onion, carrots, garlic, kosher salt, bay leaf, black peppercorns, oregano, clove, white vinegar

Taken from www.food.com/recipe/pickled-jalapeno-peppers-298129 (may not work)