Pickled Jalapeños

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

  1. 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.
  2. 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.
  3. 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.)