Pickled Jalapenos

1 lb serrano or jalapeño chile peppers
1/3 cup olive oil
2 medium white onions, thickly sliced
2 medium carrots, peeled and thickly sliced
1 head garlic, cloves separated but not peeled
3 cups apple cider vinegar
2 Tbsp Kosher salt or sea salt
2 bay leaves
1/2 teaspoon dried oregano
4 sprigs of fresh marjoram or 1/4 teaspoon dried
4 sprigs of fresh thyme or 1/4 teaspoon dried
1 Tbsp sugar

1 Wash the chiles, leaving the stems intact. Cut a cross in the tip end of each chile so that the vinegar will be able to penetrate.

2 Heat oil in a large, deep skillet. Add the chiles, onions, carrots, and garlic. Fry over medium heat for about 10 minutes, turning them over occasionally.

3 Add the vinegar, salt, herbs, and sugar and bring to a boil. Lower the heat and simmer for 5 minutes for serranos or 10 minutes for jalapeños.

4 Pack 6 half-pint sterilized jars with the chiles and vegetables. Top with the vinegar and seal.

Once opened, can keep for one month in the refrigerator.

Note: partially cooked chiles allow for the growth of bacteria. It is very important to cook the chiles thoroughly if they are to be stored for any length of time.