Escabeche (Pickled Jalapeños) Recipe

Ingredients (13)

• 1 pound jalapeño (and/or serrano if you wish) peppers
• 1/3 cup extra virgin olive oil
• 2 to 3 medium white or yellow onions, thickly sliced
• 2 to 3 medium carrots, peeled and thickly sliced
• Florets from 1/2 small cauliflower (optional)
• 1 head garlic, cloves separated but not peeled
• 4 cups apple cider vinegar
• 2 tablespoons kosher salt or sea salt
• 2 bay leaves
• 1/2 teaspoon dried oregano
• 4 sprigs fresh marjoram or fresh oregano, or 1/4 teaspoon dried
• 4 sprigs fresh thyme, or 1/4 teaspoon dried
• 1 tablespoon sugar