Jalapeños en Escabeche

1 pound of fresh jalapeños

2 carrots (about 6 ounces)

1 onion (about 6 ounces)

2 cups of water

2 cups of distilled vinegar

1/2 cup of vegetable 

4 cloves of garlic, peeled

1 teaspoon dried oregano, crumbled

1 dried bay leaf

Salt and black pepper to taste

Rinse the jalapeños and pierce each with a fork. 

Peel the carrots and cut them crosswise into 1/4-inch slices. 

Peel the onion and cut it vertically into 1/4-inch slivers.

In a 3- to 4-quart pan over high heat, combine the jalapeños, the carrots, the onion, 2 cups water, the vinegar, the oil, the garlic, the oregano, and the bay leaf. 

Bring the mixture to the boil.

Reduce the heat and simmer just until carrots are tender-crisp. 

Add the salt and the pepper to taste.

Pour the into jars and cover.

Allow to cool completely and then refrigerate for at least 1 day. 

Use a slotted spoon to serve.

These jalapeños and carrots will keep for up to 2 months in the refrigerator.