Chiles en Escabeche

I made up an alternate escabeche recipe from the first one I tried. From that first batch I really really liked the carrots, and this one upped the carrot ratio quite a bit. The recipe looks pretty different from that first one, but the ratio of veggies by weight to vinegar is the same, so you can tell they are based in food safety.

Chiles en Escabeche
from the Art of Mexican Cooking by Diana Kennedy

1lb chilies (I used a mix of alot of types)
1.5 lbs carrots
1 lb onion
3T salt
1/3 c water
5 cloves garlic
10 peppercorns
1t cumin seed
4 cloves
16 bay leaves
thyme
1.5 t oregano
1/2 c oil
4c white wine vinegar
10 cloves garlic
1/2 t sugar

I didn't follow this exactly right. I was supposed to make a paste from the 5 garlic cloves and some of the bay leaves and spices. Didn't.

Slice peppers lengthwise, lose seeds if you want. Slice carrots. Toss with salt, let sit for a few hours.
Heat oil, add spices, bay leaves, onion, fry for 10 min
Add strained peppers, carrots, cook 10 more min
Add salty liquid, vinegar, rest of ingredients, bring to boil, cook 8 min
cool before putting in jars

I am loving the first batch, haven't tapped this one yet.
1/2 cup extra virgin olive oil