Jalapeños En Escabeche (Pickled Chilies)

• 1 pound fresh jalapeno chilies
• 2 carrots (6 oz. total)
• 1 onion (6 oz.)
• 2 cups distilled vinegar
• 1/2 cup salad oil (or 1/4 cup each salad oil and olive oil)
• 3 or 4 garlic cloves, peeled
• 1 teaspoon dried oregano, crumbled
• 1 dried bay leaf
• Salt and pepper

1. Rinse jalapenos and pierce each with a fork. Peel carrots and cut crosswise into 1/4-inch slices. Peel onion and cut vertically into 1/4-inch slivers.
2. In a 3- to 4-quart pan over high heat, combine jalapenos, carrots, onion, 2 cups water, vinegar, oil, garlic, oregano, and bay leaf. Bring to a boil.
3. Reduce heat and simmer just until carrots are tender-crisp when pierced, 5 to 8 minutes. Add salt and pepper to taste.
4. Pour into jars, cover, and refrigerate at least 1 day. Use a slotted spoon to serve.

chilies, carrots, onion, distilled vinegar, salad oil, garlic, oregano, bay leaf, salt

Taken from www.myrecipes.com/recipe/jalapeos-en-escabeche-pickled-chilies (may not work)