1. Wash the jalapeños and make a single lengthwise slit in each, keeping the stem on (or cut them into 1 cm rings). Slice the carrots diagonally, cut the onion into thick wedges and peel the garlic.
2. Heat the oil in a saucepan over medium heat and soften the onion, garlic and carrots for 3-4 minutes without browning.
3. Add the jalapeños and stir for another 2 minutes until their colour turns slightly olive green.
4. Pour in the vinegar and water, add the bay leaves, oregano, thyme, sugar and salt and bring to the boil; boil for 3-4 minutes so the vegetables stay crunchy.
5. Pack hot into clean jars, covering completely with the liquid, seal and leave to cool.
6. Leave to mature in the fridge for at least a day; they keep for 3-4 weeks in the fridge. Serve with tacos, tortas or any meat.
Tip: Don't overcook them – the jalapeños and carrots are right when they still have a little crunch once pickled.
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