Quick Pickled Peppers
¼ cup olive oil
4 cloves garlic, crushed
1 onion, sliced
5-10 Hot or/and sweet peppers, seeded and sliced in rings (a mixture of other peppers can be used)
2 medium carrots, sliced thinly
½ cup water
½ cup white distilled vinegar
2 teaspoons crumbled dried oregano
2 teaspoons whole peppercorns
2 bay leaves
2 teaspoons Kosher salt
1 large size glass jar
Heat the oil in a large saucepan over medium heat. When the oil is hot, add the garlic, onion, peppers, and carrots, and cook until everything is slightly cooked, but still crispy, (3minutes).
Add the water and vinegar, DO THIS VERY SLOWLY TO PREVENT SPLASHES, and bring to a simmer, 2more minutes.
Remove from the heat and add the oregano, peppercorns, bay leaves, and salt. Place in a jar without a lid and let cool slightly. When done cooling, place the lid and refrigerate.