Pickled Jalapeños (Escabeche Style)

This one’s adapted from Rick Bayless, and I make it all the time, especially once pepper season hits. These go with everything: eggs, tacos, sandwiches, grilled meat, or just straight out of the jar. I slice the jalapeños now before pickling to fit more into my jars, but feel free to leave them whole.

Ingredients

• 3 tablespoons vegetable or olive oil
• 5 garlic cloves, peeled
• ½ medium onion, sliced into ¼-inch rings
• 1 large carrot, peeled and sliced into ¼-inch rounds
• 6 to 8 large or 10 to 12 medium jalapeños (whole or sliced)
• 1 cup white vinegar
• 1 cup water
• 2 bay leaves
• ½ teaspoon coarsely ground black pepper
• ½ teaspoon Mexican oregano
• ½ teaspoon marjoram
• Generous 1 teaspoon salt

Instructions

1. Sauté the aromatics: In a large saucepan, heat the oil over medium. Add the garlic and onion, and cook until the onion is translucent, about 4 minutes.
2. Simmer: Add the carrots, jalapeños, vinegar, water, bay leaves, pepper, oregano, marjoram, and salt. Stir to combine. Bring to a gentle simmer, partially cover, and cook until the carrots are just tender and the jalapeños turn olive green, 8 to10 minutes. 
3. Store: Taste and adjust salt if needed. Pour everything into mason jars or other heat proof containers, let cool, then seal and refrigerate. They're best after a day and will keep for months in the fridge.