| 2 lbs | carrots |
| ½ cup | sliced jalapeños (see notes) |
| ½ cup | medium white onion (about half an onion) |
| 5 cloves | garlic smashed |
| 1½ cups | white vinegar |
| 1½ cups | water |
| 1 tbsp | vegetable oil |
| 6 | bay leaves whole |
| 10 | black peppercorns |
| 2 tsp | dried Mexican oregano (or original oregano) |
| 1 tsp | salt |
| 10 | black peppercorns |
Peel and slice carrots and onion into ¼ inch thick pieces. Cut the stems off jalapeños and slice thin on diagonal. Set aside.
In a large stock pot add the garlic, vinegar, water, oil (omit if canning), bay leaves, peppercorns, oregano, salt. Bring to a boil and add the carrots, onion and jalapeños. Lower heat to medium-low and cook for 15 minutes, uncovered.
Allow to cool completely and store vegetables and cooking liquid in clean, sterile glass containers with lid. (This recipe fills 4 pint or 2 quart jars.) If more liquid is needed to cover add equal parts water and white vinegar. Keep refrigerated.
Fine to eat after 3 hours, best if pickled for at least a day or two.