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Chiles Jalapenos En Escabeche

1 Pound chiles, Jalapeno
Salt
Water
3 Cups Vinegar
2 Cloves
1/4 Tsp Oregano
1 Small Cinnamon Stick -- piece
1/4 Tsp Ginger
1/2 Cup Oil
1 Medium Onion
8 Ounces Carrots -- sliced
1 Head Garlic -- peeled
4 bay leaves

Wash chiles and 
cut stems so they are 
no longer than 1/4 inch.  
Cut a slit in 
each chile and place 
in bring made by 
dissolving 2 tbsp. salt 
in 3 cups water.  
Let chiles stand in brine 
for 
4 or 5 days 
and change brine 
two or three times a day.  
On final day, 
drain chiles and rinse.
Combine vinegar, 
cloves, oregano, thyme, 
cinnamon stick and vinegar and
boil until even in color, 
about 10 minutes.
Heat oil, add onions, 
carrots, garlic cloves 
and bay leaves 
and cook until
onion and carrots 
are tender.  
In a hot, 
sterilized 1-quart jar, make
layers of onion mixture 
and chiles 
until jar is filled,
starting and ending 
with onion mixture. 
Add boiling vinegar 
to cover and seal.  
Let stand in a cool place 
at least 2 weeks 
before using to 
let flavors blend.

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