Escabeche De Mexicana

• olive oil↗2 tablespoons
• small onion, thickly sliced↗1
• garlic cloves, peeled quartered↗5
• water↗8 cups
• jalapeno chiles, seeded (5 sliced into thin strips, rest quartered)↗15
• carrot↗1 lb

  peeled sliced 1/2 inch thick

• cider vinegar↗1 1⁄4 cups
• pickling salt↗
• dried oregano (try to use Mexican oregano)↗1 teaspoon
• bay leaves↗4
• white vinegar↗

Step-by-step instructions

1. 1

   Heat the oil in a large saucepan over medium high heat. Add the onion and saute for three minutes, then add the garlic. Continue cooking until the onions are soft, 1-2 minutes more.

2. 2

   Add the water and bring to a boil. Add the jalapenos and carrots and cook for 5 minutes, until slightly softened. Add the cider vinegar, 1 tbsp pickling salt, oregano and bay leaves and simmer for 1 minute. Remove from heat and allow to cool completely.

3. 3

   Transfer the jalapenos, carrots and onions with slotted spoon or tongs into sterilized glass quart-sized jars. Throw away the bay leaves.

4. 4

   Cover the vegetables with the cooking liquid until the jars are three-quarters full. Add 1 tbsp pickling salt to each jar and fill to the top with white vinegar.

5. 5

   Cap each jar tightly and store in the refrigerator for up to several months. The pickled vegetables can be used starting one week later.