Name: Pickled Jalapeños (with Carrots and Onions too!)
Prep time: 15 min
Cook time: 1455 min
Ingredients: 3 pounds jalapeño chiles (rinsed, sliced and seeded); 3 pounds carrots (peeled and diagonally sliced); 1 pound white pearl onions or large scallions (white and light green parts only); 4 tablespoons kosher or sea salt; 15 to 20 cloves garlic; 1 cup safflower or corn oil; 2 cups white distilled vinegar; 1 cup water; 1 teaspoon black peppercorns; 2 bay leaves; 2 teaspoons dried thyme; 1 tablespoon dried oregano; 6 whole cloves; 1 teaspoon cumin seeds; 1 teaspoon brown sugar; 2 cups unseasoned rice vinegar