Pickled Jalapeños

Escabeche is basically quick pickled jalapeños with carrots and onions and preserved in an oregano-spiked brine. South Texas restaurants and taquerias often serve them as the burst of acidity pairs well with breakfast tacos, enchiladas, grilled and smoked meats. I add more carrots and onions than jalapeños because those always seem to be eaten first in my home. If you want less heat just remove the seeds from some or all of the jalapeños. They’re ready when cooled, but for more flavor refri