Pickled Jalapeños Recipe - Los Angeles Times

Ingredients

• 1 tablespoon vegetable oil
• 2 large garlic cloves, thinly sliced
• 1 small white onion, cut into ⅓-inch slices
• 1 large carrot, peeled and cut into ¼-inch half-moons
• 6 jalapeños, stemmed and cut into ⅓-inch slices
• 1 fresh or dried bay leaf
• 1/2 teaspoon dried Mexican oregano
• 1 tablespoon packed grated piloncillo or brown sugar
• 1 tablespoon kosher salt
• 1/3 cup distilled white vinegar