Chiles Serranos En Escabeche
| Yield: | 1 Servings |
| Categories: | Pickles |
| 1 1/2 | lb | Chiles Serranos (or chiles Jalapenos) |
| 3/4 | c | Olive oil |
| 2 | md | White onions; peeled, thickly sliced |
| 3 | md | Carrots; scraped, thickly sliced |
| 1 | Head garlic; cloves separated but not peeled | |
| 3 | c | Mild vinegar (probably best to use 2.5 c. vinegar and 1/2 c. water) |
| 2 | tb | Salt; not iodized (which adversely affects pickle color) |
| 1 | Bay leaf (2-3 in Mexico) | |
| 1/2 | ts | Oregano |
| 1/4 | ts | Marjoram; dried -or- |
| 3 | Sprigs fresh marjoram | |
| 1/4 | ts | Thyme; dried -or- |
| 3 | Sprigs fresh thyme |
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