escabeche

73 g	jalapeños (2), sliced into rings
119 g	onion (1/2), sliced into half rings
94 g	carrot (1), sliced into rings
286 g	TOTAL VEG
4	dried chilies de arbol
	a loose-leaf tea bag filled with dried Mexican oregano
	3% brine to cover

I mixed up the veg, packed them into a sanitised 1 quart mason jar, then slid the dried chilies in along the sides. Placed the tea bag of oregano on top, held it all down with a spring weight, and covered with the brine.