Taqueria Style Pickled Jalapenos and Carrots

Heat the olive oil in a skillet over medium heat.

Add the onions, peppercorns, oregano, cumin, and coriander. Cook, stirring often, until fragrant and softened, about 4-5 minutes.

Add the jalapeno, carrots, and garlic halves. Cook, stirring often, for 1 minute. Add the vinegar, water, salt, and bay leaf. Simmer for a few minutes, until the veggies start to soften and turn color.

Remove from the heat. Spoon the pickled vegetables into a pint sized glass jar. Pour the brine over the top of veggies. Cool and enjoy. Store in the refrigerator with an airtight lid. They will last for 1-2 months unless you eat them all first. Enjoy.