Jalapenos en Escabeche

There was a time (and I didn't think it was that long ago) when you'd be just as likely to encounter a dish of escabeche with crackers or tortillas as the ubiquitous chips and salsa, at any local Mexican restaurant worthy of the name.  "En escabeche" means pickled in Spanish -- these vegetables are lightly sauteed and then pickled with spices in white vinegar.  Everyone had their favorite -- I always liked the carrots best.

I've taken advantage of the great jalapeno crop to mix up this retro Mexican favorite.  It's based on a recipe I found on the Homesick Texan blog, but feel free to add or subtract ingredients as desired.  A mix of red and green jalapenos would be pretty, but I didn't want to wait for them to ripen that long.  Lisa's recipe is made to be kept in the refrigerator, for as long as a month.  If you process in a boiling water bath for 10-15 minutes after sealing the jars, it should last longer.  Once opened, though, use within 2-4 weeks.  Cheers!