Taqueria-Style Pickled Jalapenos And Carrots

1. First, slice 4-5 jalapeno peppers and 2 medium sized peeled carrots into 1/4 inch slices. Discard the stems. 
2. Next, heat a bit of olive oil in a large pan to medium heat. Add the jalapeno and carrot slices. Cook them, stirring a bit, for 5 minutes.
3. Add 2 chopped garlic cloves, 1 teaspoon Mexican oregano and 1 teaspoon black peppercorns. Stir and cook another minute, until you can smell the garlic.
4. Add 1 cup water, 1 cup white vinegar, 1 bay leaf, 1 tablespoon sea salt, and 1 tablespoon honey or sugar (optional, for a touch of sweet).
5. Bring to a boil, then reduce the heat and simmer for 10 minutes.
6. Cool, then transfer to a jar along with the vinegar and water pickling liquid and seal.

From Chilipeppermadness.com