Moe digging carrots

Pickled Jalapeños & Carrots (Escabeche)
adapted from

makes about 4 quarts

3 lbs. jalapeños
3 lbs. carrots
1 1/2 c. yellow or white onion
4 Tbs. sea salt
20 cloves garlic
1/2 c. safflower or corn oil
2 c. cider vinegar
1 c. water
1 tsp. black peppercorns
15 bay leaves
2 tsp. dried thyme
1 Tbs. dried oregano
6 whole cloves
1 tsp. cumin seeds
1 tsp. brown sugar
2 c. cider vinegar

Wash the jalapeños, cut off the stems, slice in half and scoop out the seeds (a teaspoon works well for this – and wear gloves to protect your hands from the heat of the chiles).  Slice diagonally, about 1/2″ wide.  Place in a large bowl.  Thinly slice the onion and add to the jalapeños.  Wash the carrots and slice on the diagonal, about 1/8″ wide.  Place the carrots in a separate bowl.  Sprinkle both bowls of vegetables with the salt, toss and let sit for about an hour.

Put 2 c. vinegar in a blender with the water, peppercorns, cumin, cloves, bay leaves, thyme, oregano and sugar.  Blend until smooth.

In a large, deep skillet or pot, heat the oil over medium-high heat until hot.  Carefully add the carrots (saving their juices for later) and sauté for 5-10 minutes, stirring occasionally.  Add the jalapeños and onions (also reserve their juices) along with the garlic cloves and sauté until the vegetables just begin to soften, another 5-10 minutes.

Add the vegetables reserved juices along with the vinegar/spice mix and an additional 2 c. vinegar.  Bring to a simmer and cook for about 5 minutes.

Divide into glass quart jars and store in the refrigerator.  Let the escabeche pickle for a few days before eating.  It will keep in the fridge for several months.