Carrots are traditional in this dish. I’ve made this with carrots and other roots, alone and in combination. They’re all good. This is not a raw pickle. The vegetable is gently poached in water first. I did try this with raw carrots, pouring hot water over them, but did not like them as much as the gently poached carrots. Up to you.
2 lbs carrots and/or other roots, sliced into rounds or sticks
1 1/2 quarts water
2 medium to large onions, peeled and sliced
1 7 oz can (or so) whole canned jalapeños, with liquid; or equivalent fresh peppers, stemmed
1 T dried oregano, or 3 T fresh oregano
6 whole, peeled garlic cloves
2 c cider, or other, vinegar
1/4 c vegetable oil
2 bay leaves
1 T salt
1. Put prepared vegetable(s) and water in a large pot or Dutch oven. Bring to the boil and boil gently for 5 minutes. Remove from heat.
2. Add the onions, peppers, oregano, garlic, vinegar, oil, bay leaves and salt. Stir to dissolve the salt.
3. Let cool for about 3 hours, or even overnight. Put into a large jar or container or several smaller ones. Refrigerate.