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Chiles Curtidos (Pickled Peppers)

From: bonappetit.com
MAKES ABOUT 1 QUART

2 tbsp. olive oil
1 small white onion, thinly sliced
1 medium carrot, thinly sliced crosswise
1 clove garlic, minced
10 red or green jalapeños, pricked with a paring knife
1 cup distilled white vinegar
1 ½ tsp. kosher salt
1 tsp. dried oregano
1 dried bay leaf

Heat oil in a 4-qt. saucepan over medium heat. Add onion, carrot, and garlic, and cook, stirring, until barely tender, about 3 minutes. Add jalapeños, and cook, stirring, for 4 minutes. Add vinegar, salt, oregano, bay leaf, and 2 cups water, and bring to a boil; remove from heat and let cool to room temperature. Transfer to a storage container and refrigerate for up to 2 weeks.