Chiles Jalapeños en Escabeche

Name: Chiles Jalapeños en Escabeche
Ingredients: 3 tablespoons extra-virgin olive oil; 15 medium chiles jalapeños (498 grams); 1/2 large white onion (198 grams), cut into ½-inch wedges; 2 large carrots (130 grams), peeled and cut crosswise into ½-inch-thick slices; 5 garlic cloves, peeled; 4 fresh thyme sprigs; 4 bay leaves; 2 whole cloves; 1 teaspoon dried oregano, preferably Mexican; 1/2 teaspoon black peppercorns; 2 cups distilled white vinegar; 1/2 teaspoon (8 grams) Morton kosher salt; 1 teaspoon granulated sugar