Chiles Jalapenos En Escabeche

Source: Clay's Kitchen

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.