Pickled Mixed Hot Peppers

From quericavida.com

Ingredients

1/3 cup canola oil

1 large red onion, cut in half and then sliced into strips

4 cloves garlic, crushed

1 large carrot, peeled and sliced thin

6 jalapeños peppers

6 serrano peppers

6 Fresno peppers

6 Caribe peppers

3 chiles de árbol

1/2 tablespoon oregano

1/2 tablespoon black peppercorns

3 bay leaves

1 3/4 cups white distilled vinegar

1 1/4 cups water

1/2 tablespoon sugar

2 tablespoons kosher salt, or to taste

Directions

1. Add the canola oil to a large pot. Preheat to medium heat for 5 minutes. Add the onions, carrots and garlic and cook for 3 to 4 minutes.

2. Add the jalapeños, serranos, fresnos, and Caribe peppers and the chile de árbol. Continue cooking for 3 minutes, stirring often.

3. Add the oregano, peppercorns and bay leaves, stir well to combine.

4. In a large measuring cup or bowl, combine the vinegar, water, sugar and salt. Stir until salt and sugar have dissolved. Taste for salt. Pour this mixture into the pot of chiles and stir well.

5. Reduce the heat and cook at a low simmer for 10 to 15 minutes or until the jalapeño peppers turn from bright green to olive green in color.

6. Pour the mixture into sterilized mason jars. You can also use a large plastic container. Let them cool completely at room temperature, cover with the lids and refrigerate for up to one week before serving.

7. I like to eat these chiles as an accompaniment to any savory dish, or add them to my salads and dressings.