Pickled jalapenos and vegetables (chiles jalapenos en escabeche)

Heat about three tablespoons of olive oil in a pan over medium heat.

Cook half a sliced white onion and five whole peeled garlic cloves a couple of minutes, until the onion is translucent.

Dilute the apple cider vinegar half and half with water.

Add the bias-cut carrots and the jalapenos, then enough diluted vinegar to just submerge everything.

Add a couple of bay leaves, Mexican oregano, a little thyme and ground pepper; stir to moisten the herbs.

Bring to a simmer and simmer about eight minutes, until the jalapenos turn olive-coloured and the carrot is crisp-tender.

Stir in the salt, cool a little, and store in the refrigerator in a deli container; keeps for months, texture changing after two or three.