Pickled jalapeños

Ingredients

• 3 carrots, sliced
• 1 kg jalapeño peppers, sliced into rings
• 1 small onion, sliced
• 2 tablespoons vegetable oil
• 2 small garlic cloves
• 1 cup white vinegar
• 1/3 cup water
• 2 sprigs of thyme
• 1/2 teaspoon dried oregano
• 2 bay leaves
• 1/2 teaspoon salt

Preparation

1. Heat a bit of oil in a saucepan and sauté the onion and garlic until they change color.
2. Add the carrots and sauté for a few minutes.
3. Stir in the jalapeños and mix everything together.
4. Pour in the vinegar and water; let the mixture boil for 5 minutes, or until the carrots are tender.
5. Add the thyme, oregano, bay leaves, and salt; stir and remove from heat.
6. Pour the mixture into clean glass jars, let cool, and store in the refrigerator.