Zanahorias en Escabeche

ingredients
all
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.
1
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.
2
Add cumin, oregano, black pepper and salt. Continue to cook on medium for 5 more minutes.
3
Add carrots, onions, and jalapeños. Cook for 10 minutes, or until the carrots are al dente.
4
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
notes
I usually double this recipe to make it worth the trouble. Wide-mouthed jars work best.