Jalapeños En Escabeche (Pickled Chilies)

1. 1

   Rinse jalapenos and pierce each with a fork. Peel carrots and cut crosswise into 1/4-inch slices. Peel onion and cut vertically into 1/4-inch slivers.

2. 2

   In a 3- to 4-quart pan over high heat, combine jalapenos, carrots, onion, 2 cups water, vinegar, oil, garlic, oregano, and bay leaf. Bring to a boil.

3. 3

   Reduce heat and simmer just until carrots are tender-crisp when pierced, 5 to 8 minutes. Add salt and pepper to taste.

4. 4

   Pour into jars, cover, and refrigerate at least 1 day. Use a slotted spoon to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.