Jalapenos En Escabeche (Pickled Jalapenos) - cooking recipe

Ingredients

1 lb jalapeno, whole
1/4 cup olive oil
1 medium onion, thinly sliced
2 carrots, thinly sliced
16 garlic cloves
12 black peppercorns
1/4 cup pickling salt
3 cups white vinegar
3 cups water

Preparation

In a pan, saute the chiles in the oil until the skin starts to blister.
Add the onion and carrots and heat for an additional minute.
Add 2 cloves and 3 peppecorns to bottom of each of the jars.
Pack the chile mixture into sterilized pint jars leaving 1/2-inch head space.
Add 2 cloves and 1 teaspoon salt to each of the jars.
In a pan, combine the vinegar and water and bring to a boil.
Pour over the chiles.
Seal and process the jars in a boiling water bath for 15 minutes.
Store for 4 weeks in cool, dark place.
I always add more peppercorns and garlic to each jar.