Pickled Jalapenos And Carrots

Cut about 1/2 inch off the top of each chile leaving the stem attached. Reserve the caps. Cut the remain- ing chiles crosswise into rings about 1/3 inch wide. Remove the seeds with a sharp paring knife from the centers of the rings, and reserve the rings with the caps. Slice the carrots crosswise, on the bias, about 1/3 inch thick, and put the carrots with the onion.

In a medium nonreactive saucepan, bring to a boil the water, white wine vinegar, bay, allspice, cloves, and sugar. Add the jalapeno caps and rings and cook, uncovered, until barely tender, about 5 minutes. With a slotted spoon remove the chiles to a bowl, and drain any excess water.

In the same boiling solution, cook the carrots and onion until crisp-tender, 3 to 4 minutes, drain well and put in the bowl with the chiles. Add the olive oil, rice vinegar, cumin, and salt. Toss gently to coat with the marinade. Cool, then refrigerate about 6 hours, or overnight for best flavor.

To serve, arrange the chiles, carrots, and onion on a small platter. Garnish with the stemmed caps. Serve cold or at room temperature.