Here is how I do mine and everyone loves them. Nice balanceor hot and sweet from the carrots and onions.
Pickled Jalapenos (Escabeche)
From Sandee at Dragonfly Ranch
2 pounds Jalapeno or Serrano chile peppers
1/3 cup Olive Oil
2 medium white onions, thickly sliced
2 medium carrots, peeled and thickly sliced
1 head garlic, cloves separated but not peeled
3 cups apple cider vinegar
2 tablespoons Kosher or Sea Salt
2 bay leaves
½ teaspoon dried oregano
4 sprigs of fresh marjoram or 1/4 teaspoon dried (I don't usually have & its fine without)
4 sprigs of fresh thyme or ¼ teaspoon dried
1 Tbsp sugar
Wash chile peppers, leaving the stems intact. Cut a cross in the tip end of each chile so that the vinegar will be able to penetrate.
Heat oil in a large, deep skillet. Add chilies, onion, carrots and garlic. Fry over medium heat for about 10 minutes, turning them over occasionally.
Add vinegar, salt, herbs, and sugar and bring to a boil. Lower the heat and simmer for 5 minutes for Serranos or 10 minutes for jalapenos.
Pack in half-pints or quarts sterilized jars. Top with the vinegar and seal. Process in water bath for 10 minutes for half-pints and 15 minutes for quarts.
Once opened, can keep for one month in the refrigerator if they last that long! Enjoy