1mediumhead garlicseparated into cloves and peeled
4cupscider vinegar
2tablespoonskosher salt
2bay leaves
1tablespoonblack peppercorns
1tablespoondried Mexican oregano
1tablespoonunrefined cane sugar optional
1/2tablespoondried thyme leavesoptional
Instructions
Heat The Vegetables: Wash the jalapenos, trim and discard the ends then slice the remainder into thin rings. Heat oil in a large saucepan over high heat. When it shimmers, add the carrots, onions, and jalapenos, and garlic and cook until the veggies are warmed – do not burn!
1 jalapeño pepper, 1/3 cup canola, grapeseed, or peanut oil, 3 large carrots, 3 medium yellow onions, 1 medium head garlic
Simmer The Liquids: In a separate, large nonreactive pot, add the remaining ingredients and bring to a boil over high heat. When it boils, turn off heat and set aside to steep until you can just taste the spices, at least 5 minutes. Add the veggie mixture to the vinegar mixture and simmer together until the chiles are cooked through, about 10 minutes.
Jar The Eschabeche: Fill prepared jars, leaving 1/2-inch of headspace. If you are going to can them process in a water bath for 10 minutes. Alternatively, you can just put all the jars in the fridge and enjoy them within the next month.