Escabeche De Mexicana Recipe

Ingredients

• 2 tablespoons olive oil
• 1 small onion, thickly sliced
• 5 garlic cloves, peeled quartered
• 8 cups water
• 15 jalapeno chiles, seeded (5 sliced into thin strips, rest quartered)
• 1 lb carrot, peeled sliced 1/2 inch thick
• 1 1/4 cups cider vinegar
• pickling salt
• 1 teaspoon dried oregano (try to use Mexican oregano)
• 4 bay leaves
• white vinegar