Mama Maggie's Kitchen

0 Peel and slice carrots diagonally, into large pieces.
1 Slice onion into 1/4 inch thick pieces.
2 Cut the stem off the jalapeño and slice thin. Set aside.
3 In a large stock pot, heat the oil over medium heat.
4 Add the carrots.
5 Cook for 5 minutes, stirring constantly.
6 Add the jalapenos, onion, and garlic. Stir constantly for 2-3 minutes, or until the onion is soft.
7 Add the vinegar, water, bay leaves, oregano, salt, and peppercorns.
8 Lower heat to medium-low. Cook for 10 minutes. Uncovered.
9 Allow to cool completely and store vegetables and cooking liquid in clean, sterile glass containers with a lid.
10 Keep refrigerated until ready to consume.
12 Best if enjoyed the next day. 
11 The longer this sits, the better it tastes!