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1
Rinse the Jalapenos, remove the stems, slice in half and scoop out the seeds(Since they are quite a few chiles to clean you may want to use gloves).
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2
Place them in a large mixing bowl.
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3
Rinse the carrots, remove their tops, peel and diagonally slice into about 1/4 thick.
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4
Place in the large mixing bowl along with the Jalapenos.
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5
Peel the pearl onions of the outer dry skin and add into same bowl.
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6
Sprinkle all these vegetables with the salt, toss around and let them sit for about an hour.
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7
Place the white distilled vinegar in the blender along with the water, peppercorns, cumin seed, whole cloves, bay leaves, thyme, oregano and brown sugar.
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8
Puree until smooth.
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9
In a large, deep and thick skillet, heat the oil over medium-high heat until hot, but not smoking, for about 2 minutes.
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10
Carefully add the salted vegetables, reserving their juices, and fry for about 6 to 8 minutes, stirring here and there, until they begin to soften.
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11
Add the garlic cloves, and cook for 2 more minutes.
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12
Carefully add the vegetable reserved juices, along with the white distilled vinegar mix and the rice vinegar.
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13
Let it all cook for about 5 more minutes.
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14
Turn off the heat and let it cool.
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15
Place in a container with a lid and store in the refrigerator.
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16
I like to use glass jars.
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17
For some reason they seem to taste even better.
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18
Let the vegetables pickle for at least a day before eating.
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19
They will keep for months, if you dont finish them before...
