Pickled Jalapenos (Escabeche)

• 1/3 cup olive oil
• 2 medium white or yellow onions (thickly sliced)
• 3 medium carrots (peeled and thickly sliced)
• 1 florets from half a small cauliflower
• 1 head garlic cloves seperated but not peeled
• 4 cup apple cider vinegar
• 2 tbsp kosher salt or sea salt
• 2 bay leaves
• 1/2 tsp dried oregano
• 4 tsp sprigs of fresh thyme or quarter teaspoon dried
• 4 sprigs of fresh marjoram or quarter teaspoon dried
• 1 tbsp sugar
• 1 lb jalapenos

1. wash the whiles leaving the stems intact.
2. cut a cross in the tip end of each Chile so the vinegar will be able to penetrate the Chile
3. heat oil in a large, deep skillet.
4. add the chiles.
5. onions, carrots.
6. cauliflower, and garlic.
7. fry over medium heat for about 10 minutes turning over occasionally
8. add vinegar, salt, herbs, and sugar and bring to a boil.
9. lower the heat and simmer for 10 minutes.
10. make sure the chiles are entirely cooked through before canning
11. pack 4 pint sized sterilized jars leaving half inch at top with veggies.
12. top with vinegar and seal.
13. hot water bath for 10 minutes

olive oil, white, carrots, cauliflower, garlic, apple cider vinegar, kosher salt, bay leaves, oregano, thyme, sugar, jalapenos

Taken from cookpad.com/us/recipes/331144-pickled-jalapenos-escabeche (may not work)