Ingredients
1lb Jalapeno chiles, halved and seeded
1lb Carrots, cut on the diagonal into 1/4 inch thick slices
2T Kosher or coarse sea salt
2C Distilled white vinegar
1C Unseasoned rice vinegar
10 Bay leaves
2t Mexican dry oregano
1t Dried thyme
1t Cumin seeds
1t Black peppercorns
5 Whole cloves
1t Dark brown sugar
3/4C Vegetable oil
8oz Pearl onions or large scallions trimmed to the white and light green
4 cloves Garlic
Process
Place the chiles and carrots in a large bowl and sprinkle with salt and toss to coat
Let sit for 30 minutes
Drain, reserving the juices
Combine the vinegars, bay leaves, oregano, thyme, cumin seeds, peppercorns, cloves, and brown sugar in a blender or food processor
Blend until smooth, at least 1 minute
Heat the oil in a large skillet over medium high heat until hot but not smoking
Add the onions and cook for 2 to 3 minutes, stirring occasionally until they begin to soften
Stir in the garlic and cook for another minute or until it barely begins to color
Add the carrots and jalapenos and cook for 3 to 4 minutes giving them a couple of stirs
Pour in their reserved juices
Pour in the vinegar mixture
Simmer briskly for 10 minutes or until the vegetables soften
Pack the mixture into glass containers with tight fitting lids
Let cool and refrigerate
Let the vegetables pickle for at least 4 hours before serving
