Pickled Jalapeños

I love to eat so I love to cook. Recipes are just starting points. If I had to eat one cuisine for the rest of my life, it would be Mexican. But I would complain loudly.

1 tablespoon vegetable oil

2 large garlic cloves, thinly sliced

1 small white onion, cut into ⅓-inch slices

1 large carrot, peeled and cut into ¼-inch half-moons

6 jalapeños, stemmed and cut into ⅓-inch slices

1 fresh or dried bay leaf

½ teaspoon dried Mexican oregano

1 tablespoon packed grated piloncillo or brown sugar

1 tablespoon kosher salt

⅓ cup distilled white vinegar

Directions at latimes.com

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