Pickled Jalapenos (Escabeche)

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1 lb jalapeño (and serrano if you wish) chile peppers

1/3 cup olive oil

2-3 medium white or yellow onions, thickly sliced

2-3 medium carrots, peeled and thickly sliced

Florets from half a small cauliflower (optional)

1 head garlic, cloves separated but not peeled

4 cups apple cider vinegar

2 Tbsp Kosher salt or sea salt

2 bay leaves

1/2 teaspoon dried oregano

4 sprigs of fresh marjoram or 1/4 teaspoon dried

4 sprigs of fresh thyme or 1/4 teaspoon dried

1 Tbsp sugar

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