2 pounds large carrots
1 to 2 large jalapeños
1 small onion
5 cloves garlic diced
1 1/3 cups white vinegar
1 1/3 cups water
4 leaves bay whole
8 to 10 peppercorns
2 tsp dried oregano *Mexican preferred
1 tsp kosher salt
Peel and slice carrots and onion into 1/4 inch thick pieces.
Cut the stems off jalapeños and slice thin diagonal and remove seeds then set jalapeños aside.
In a large stock pot boil the garlic, vinegar, water, bay leaves, peppercorns, oregano, salt, carrots, onion and jalapeños.
Change the 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.
Best if pickled for two to four days.
*I remove jalapeños since no one will eat them after pickling.