This easy method of pickling chile peppers and vegetables is my go to method! Easy, no fuss and always tasty!
While you wait, mix the vinegar and water together. Season to taste with salt. Make sure you season well. If you like, you could add a little sugar, but I did not this time.
Mix in the bay leaves and oregano. After a few minutes, pour in the liquid part. Bring up to a light boil and cook for 7-10 minutes. Remove from heat, cover and let sit at room temperature overnight. Store cooled chiles in a glass container with a tight lid in your refrigerator. They will last for at least a month!
In my experience, the peppers will pickle alot faster if you slice them into rounds. As will the carrots if sliced thin. This escabeche will last for a few months in the refrigerator when well covered.