Zanahorias en Escabeche

1 cup water
1/4 cup canola oil
2 cups white vinegar
4 cloves garlic
smashed, cut in half
5 whole dried red chili peppers
1 tsp ground cumin
1 tsp oregano
1 tsp black pepper
1 tsp kosher salt
1 lb large carrots
cut diagonally into 1/4 inch slices
1/2 onion
cut crosswise into 3/8 inch slices
3 whole jalapeño
sliced into 3/8 inch slices
My take on Yuca's zanahorias - a Ryan favorite.
In a medium-sized pot, add water, oil, vinegar, garlic, and dried chilies. Bring to a boil and then turn the heat down to medium. Cook for 5 minutes, uncovered.
Add cumin, oregano, black pepper and salt. Continue to cook on medium for 5 more minutes.
Add carrots, onions, and jalapeños. Cook for 10 minutes, or until the carrots are al dente.
Cool thoroughly. Divide into canning jars, seal well and refrigerate. This will keep in the refrigerator for a couple months.
source: adapted from A BLUEBONNET IN BEANTOWN
I usually double this recipe to make it worth the trouble. Wide-mouthed jars work best.