Pickled Jalepeños w/ Onions and Carrots (Escabeche)

While these jars may not be as showy as the jewel-like peach jam, they are packed full of flavor and my favorite way to preserve jalepeños, not to mention carrots! Superb on tacos or as a garnish for mole.

1 lb (10-12 good sized) jalepeños
3 regular sweet onions (or 2 large)
4 medium carrots
4 cloves garlic
1/3 cup olive oil
2 tsp dried Mexican oregano
4 cups vinegar (apple cider or white)
2 Tbsp kosher salt
1 Tbsp sugar

1. Prepare 5 pint jars, lids, and rims and a hot water bath for canning.

2. Remove stems from jalepeños, quarter and clean out seeds. (Wearing rubber gloves for this is very helpful.) Peel garlic and cut in half. Slice onions and carrots into thick slices.

3. Heat olive oil in large skillet over medium heat. Add jalepeños, onions, and carrots and sauté for 7 minutes. Add oregano and sauté an additional three minutes.

4. Add the vinegar, salt, and sugar and bring to a boil. Reduce heat and simmer for 10 minutes or until the jalepeños are cooked through (a dull olive green - no longer vibrant green).

5. Fill 4 - 5 pint jars with jalepeños and veggies. Pour vinegar mixture from the skillet equally into jars and seal. Process in the hot water bath fro 10 minutes.

Keep sealed jars on pantry shelf for up to one year. Once opened, keep refrigerated for up to 2 months.

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