Pickled Jalapeño Peppers

Peel the carrots and cut them into slices half a centimetre thick.

The chiles can be left whole if they are small or cut them into strips or in half.

Peel the onion and cut it into slices half a centimetre thick, and separate it into rings.

In a frying pan, heat the oil and fry the onion and the peeled and whole garlic cloves, over low heat for about three minutes, always stirring to prevent browning.

Add the carrots to the preparation and cook for a couple of minutes over low heat, then add the chiles to cook for four more minutes.

Add the vinegar and water to the preparation and let everything boil for a few minutes until the carrots are tender.

Finally, add the thyme, bay leaf, oregano, and salt, mi,x and remove from the heat.

Place the preparation in the clean glass jars, distributing the ingredients neatly.

Cover the jars and let them cool to room temperature.

Store the jars in the refrigerator, where they will keep well for several weeks.