Cut the stems off the peppers and then slice each in half. Using a spoon or gloves, remove the seeds and ribs. Slice the peppers in half lengthwise and set aside. Cut the carrots, on a diagonal, into thin slices. Cut the onion in half, peel and then thinly slice.

Place a large non-reactive skillet over medium heat with the oil. Once hot, add the onions and garlic and sauté until translucent, about 3 to 5 minutes. You don’t want to brown them, so if the flame is too high, lower it. Stir in the sliced jalapeños and carrots and cook until just beginning to soften, about 3 minutes. Add the oregano, cumin seeds, peppercorns and bay leaf. Stir in the vinegar, water and salt and brim up to a boil. Continue to simmer until the peppers go from bright green to a dull forest green, about 10 minutes. Remove from the heat and let cool to room temperature.

Transfer the vegetables into 2-pint jars and then top off with the brine. Cover tightly with lids, and refrigerate for at least 4 hours, or overnight is best. The peppers will keep in the fridge for up to a month. Enjoy!