Pickled Jalapeno Peppers - cooking recipe

Ingredients

1 tablespoon vegetable oil or 1 tablespoon olive oil
6 fresh jalapeno chilies, cut in half lengthwise
onion (10 thin slices)
2 carrots, slices
2 garlic cloves, cut in half
1/2 teaspoon kosher salt
1 bay leaf
4 black peppercorns
1/8 teaspoon whole dried Mexican oregano, rubbed to a powder
1 clove
3/4 cup white vinegar

Preparation

Heat the oil over medium heat in a 2-quart saucepan. Cook the chiles, onion, carrot, and garlic for about 5 minutes, stirring occasionally, until half-cooked; do not let the vegetables brown.
Add the salt, bay leaf, peppercorns, oregano, clove, and vinegar. Bring to a simmer. Boil for 1 minute and set aside to cool. Pour into a clean storage container and refrigerate. Use within the week.