I made a variation of the recipe posted at https://www.simplyrecipes.com/recipes/pickled_jalapenos_escabeche/ by Elise Bauer.
one Pound (454 grams) of chiles,
enough oil to coat the bottom of a medium size pan; Between 1 Tablespoon (15ml) and 1/3 Cup (80 ml)
I used 1 medium White Onion
hald of a small Cauliflower, florets separated into bite size pieces
2 medium carrots or equivalent sliced into bite size pieces - I actually used baby carrots and sliced them lengthwise into thirds
several cloves of garlic, separated but not peeled (no idea why not to peel)
3 to 4 cups of Apple Cider Vinegar (cup = 240 ml)
2 Tablespoons (30 ml) of sea salt
2 Bay Leaves
1/2 teaspoon (2.5 ml) dried oregano
4 sprigs of fresh Marjoram or 1/4 teaspoon (2.5 ml) dried (I omitted it since I didn't have any)
4 sprigs of Fresh Thyme or 1/4 tsp (2.5 ml) dried.
1 Tablespoon (15 ml) of sugar
1. Wash the Chilies leaving the stems intact. Cut a small cross into the tip of each chili so that the vinegar solution will be able to penetrate (or just puncture the chili with the end of a knife several places). This will also keep the chili from exploding while it is being cooked in the oil.
2. Heat the oil in the medium size pot and add the chilies, stirring. Add in the vegetables you are planning to pickled and the garlic cloves. Fry over medium heat for about 10 minutes, stirring occasionally.
3. Add in the vinegar and spices (salt, sugar, bay leaves, oregano, thyme, marjoram) and bring the solution to a boil. Once it is boiling, lower the heat to low and simmer about 10 minutes. I covered my pot during the simmering.
4. Place the chilies and vegetables into glass jars and cover with the vinegar solution. If you are planning to seal the jars, make sure the jars are sterlized, fill to about 1 inch from the top, and after placeing a lid and ring to seal it, you can turn it over to set the seal (this requires the liquid to still be very hot). Otherwise seal using a water bath or pressure canner.
It can be stored in a refrigerator for 1 to 2 months once it is opened (or if you never seal it).
Poured into Jar.
I also made a version using Superhot Chiles. The only difference was the spice level of the chilies. I would recommend less cooking time if you use thin skinned chiles. Some of the superhots were separating apart from the cooking. In Hindsight, I would have reduced the cooking time for it to no more than 5 minutes, maybe just a minute or two after boiling.
Carolina Reapers, Dragon's Breath, Thai Red, Thai Yellow, Angkor Sunrise and a few Malagueta and Texas Chiltepin frying in oil.