Pickled Serrano Chiles

Ingredients:

2 cups extra virgin olive oil
2 large white onions, halved lengthwise and cut crosswise into 1/4-inch slices
2 tsp toasted cumin seeds
1 tsp dried oregano
24 serrano chiles
12 whole allspice
12 whole black peppercorns
4 dried bay leaves
1 cup distilled white vinegar
Kosher salt, to taste

Instructions:

Heat the oil in a 12″ skillet over high heat. Add the onions and cook until just soft, about 2 minutes. Add the cumin, oregano, peppers, allspice, peppercorns, and bay leaves, and cook, stirring occasionally, until the peppers soften slightly, about 5 minutes. Add the vinegar and salt and bring to a simmer.

Transfer the pepper mixture to a 1 1