Cut the jalapeños, carrots, onions.
In a large stockpot, heat the oil.
Add the carrots first.
Cook for 3-4 minutes, stirring occasionally.
Make sure the carrots don’t burn.
Add the jalapeños.
Cook for 3-4 minutes, stirring occasionally.
Add the onion.
Cook for 1 minute, until the onion is translucent.
Add the water, white distilled vinegar, bay leaves, oregano, peppercorn, cloves, sugar, salt.
Cover and bring to a boil.
minutes, or until the carrots are soft.
Place in container.
Lasts 1-2 months in the fridge.
An unopened canned jar will last 3-5 years.