These Mexican style pickled vegetables are a delicious way to spice up your breakfast, lunch and dinner!
Wash, peel and slice the carrots. Then slice the jalapenos, quarter the onion and peel the garlic cloves. Set aside.
Heat up 2 tbs of olive oil in a large pot over medium heat. Once oil is hot add the carrots, jalapenos, onion and garlic. Saute for a few minutes. Add the bay leaves, peppercorns and oregano to the pot. Saute for another minute and salt to taste.
Add the water and apple cider vinegar to the pot. Bring the mixture to a boil over medium high heat. Boil for 10-15 minutes or until the carrots can easily be pierced with a fork.
Remove from heat and let the veggies cool. Then transfer them to a jar or bowl and cover with a tight fitting lid. They will last in the fridge for about a week.