Ingredients
½
cup vegetable oil
6
ounces white pearl onions (or trimmed spring onion bulbs)
4
garlic cloves, peeled
1
pound whole jalapeños (stems intact)
½
pound medium carrots, peeled and sliced 1/4-inch thick on the diagonal
2
cups distilled white vinegar
1
cup unseasoned rice vinegar
5
dried bay leaves
1
tablespoon dark brown sugar
2
teaspoons dried oregano
1
teaspoon dried thyme
5
whole cloves, stems removed and discarded, rounded tops crushed between fingertips
¼
teaspoon ground cumin
2
tablespoons kosher or sea salt
1
teaspoon freshly ground black pepper
Preparation
- In a large (12-inch) skillet or a heavy pot, heat the oil over medium-high until hot but not smoking. Add the onions and cook for 1 minute, stirring occasionally, until their outer layer begins to soften. Stir in the garlic and cook for 1 minute, until it barely begins to turn golden. Incorporate the jalapeños and carrots, and cook for 3 to 4 minutes, stirring a couple times, until the jalapeño skins begin to slightly dull and wrinkle.
- Stir in all remaining ingredients and simmer briskly for about 7 minutes, until the liquid reduces and the vegetables soften. Turn off the heat and let cool.
- Transfer the pickled vegetables and their liquid into a container with a tight-fitting lid and refrigerate for at least 12 hours. (They will last for at least 1 month.)