• Wash the jars you'll be using with hot soapy water, rinse, and set them to dry. You can also put them on the sanitize setting in your dishwasher.
• Wash the vegetables, then slice the onion into slivers, cut the jalapenos into strips, and cut the carrots into coins.

Prepare The Pickling Brine

• Prepare the picking brine by adding the vinegar, water, salt, peppercorns, and bay leaf to a sauce pan and bring to a boil.
  1¾ cup Vinegar, ¾ cup Water, 1 teaspoon Salt, ½ teaspoon Black Peppercorns, 2 Bay leaf

Prepare the Carrots

• Add the oil to a dutch oven and add the garlic and carrots. Sprinkle the oregano in and saute for 1 - 2 minutes.
  1 tablespoon Olive oil, 6 cloves Garlic, 1½ lb Carrots, 1 teaspoon Mexican oregano
• Toss the slivered onions and jalapeno strips into the pot. Saute until the carrots another 2 - 5 minutes, as preferred.
  1 medium Onion, 3 Jalapenos
• Fill the sanitized jars with the sauteed carrots, onions, and jalapenos mixture to 1" from the jar rim. Tap the jars so the vegetables settle in.
• Carefully pour the hot pickling brine into each jar to within ½" of the rim. Wipe the rims clean, place the sealing lids on each jar, and screw on the bands.
• Let the jars cool completely before placing in the refrigerator. You can eat these immediately, but the full flavor percolates through the carrots if you wait 24 hours. Enjoy!