Prep Your Veggies. Start by peeling the carrots. You can slice them into rounds about ¼-inch thick, or cut them into sticks (like thick matchsticks). Slice your small onion thinly. If you're feeling brave and want more heat, slice your serrano or jalapeño chilies; otherwise, leave them whole. Peel your garlic cloves – you can leave them whole too.

Get the Brine Ready. In a medium saucepan, combine the white or apple cider vinegar, water, salt, Mexican oregano, bay leaves, lightly crushed black peppercorns, garlic cloves, and the olive oil. Yes, the olive oil goes in the brine! It might look a little cloudy at first, that's totally fine.

Simmer the Brine & Add Veggies. Bring the brine mixture to a boil over medium-high heat. Once it's boiling, add your prepared carrots and onion slices. If you sliced your chilies, add them now too. If you left them whole, you can add them here or directly to the jar later.

Cook Briefly. Let the mixture simmer gently for just about 5-7 minutes. You want the carrots to soften ever so slightly, but still have a good crunch to them. Don't overcook them into mush!

Cool Down. Carefully remove the saucepan from the heat. Let the carrots and brine cool in the pan for about 15-20 minutes before transferring to your storage container. This helps the flavors meld a bit as it cools.

Jar It Up! Using a slotted spoon, transfer the carrots, onions, chilies, garlic, bay leaves, and peppercorns into a clean glass jar or airtight container. Pour the warm brine over the top, making sure all the veggies are submerged. You might need to gently press them down.

Chill & Pickle. Let the jar cool completely to room temperature uncovered, or with the lid slightly ajar. Once cool, seal the jar tightly and pop it in the refrigerator. They are technically ready to eat after a few hours, but they are MUCH better if you can wait at least 24 hours for the flavors to really develop. The longer they sit, the more pickled and flavorful they become!