Chiles Jalapenos en Escabeche (Pickled Chiles Jalapenos)

Ingredients

• 1 pound Jalapeno Chile
• 1/3 cup Vegetable Oil
• 2 medium White Boiler Onions thickly sliced
• 2 medium Organic Carrots trimmed scrapped and thinly sliced
• 1 small head Organic Garlic cut across horizontally left unpeeled
• 3 1/2 cups Vinegar
• 2 tablespoons Sea Salt
• 2 Bay Leaves use Mexican Bay Leaves if possible
• 1/2 teaspoon Oregano use Mexican Dried Oregano if possible
• 4 sprigs Thyme or 1/4 teaspoon Dried Thyme
• 4 sprigs Marjoram or 1/4 teaspoon Dried Marjoram
• 1 tablespoon Sugar

Directions

1. Have ready sterilized jars and lids.
2. Rinse and dry the chiles.
3. Leaving the stems intact, cut each chile lengthwise into 6 strips; for appearance sake, and a little less heat, you may remove seeds and veins if desired.
4. Heat the oil in a deep skillet.
5. Add the chiles, onions, carrots, and garlic; fry over medium heat for about 10 minutes, stirring from time to time to ensure even cooking (the chiles will become a dull green color).
6. Add the vinegar, salt, herbs, and sugar; bring to a boil.
7. Lower the heat and cook for about 10 minutes. Test for seasoning. The liquid should just cover the chiles.
8. Pack the mixture into hot, sterilized jars and set aside to cool. Store in the refrigerator.