-get the jalapeños, cut in slices
from here, 2 steps: boil them in half vinegar, half water and a touch of oil (2 parts of liquid for each part of jalapeños). cook for 15 minutes after it boiled at low flame. If you want to go thru the full "escabeche", add onions and carrots in slices, grains of pepper, garlic (optional) and cook at very low flame for about 45 minutes. Put in an extremely clean glass jar and close hermetically. This will last for a couple of months if closed
another way (pickle): just get the jalapeños, the carrots in very thin slices and the onions in slices or those little "cambray type" onions and "blank" them in boiling water with salt, cut cooking with a stream of cold water, put everything in a jar, fill with vinegar until it covers all the vegetables, leave it for one week and... voilá! you got it
