Wash the jalapeños and carrots well. Slice the carrots into 1/4" rounds. You can leave the jalepenos whole, or slice them into 1/4" rounds as well. Peel and thinly slice the onion. Peel the garlic cloves, leaving them whole.

In a heavy bottomed pan or enameled pot heat a tablespoon of oil over medium heat. Add the onion, garlic, jalapeños and carrots and saute until they begin to sweat and blister slightly.

Add the salt, peppercorns, bay leaves and oregano and stir to combine. After one minute, add the water and bring to a boil. Let boil for 5 minutes, then turn off the heat.

Add the vinegar and cover the pan. Leave the pan covered until the mixture has cooled to room temperature.

Once it’s cooled, transfer the mixture to glass jars and refrigerate until ready to serve. The jalapeños in escabeche will be ready to eat after 12-24 hours, but the flavor develops even further after a couple of days of resting.