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Jalapeños and vegetables pickled in vinegar with herbs are a staple Mexican condiment. This vegetarian, healthy, fresh accompaniment adds bold flavor to any meal with zero guilt.
Slice jalapeños into rings (remove seeds for milder heat), carrots into thin rounds, and onions into thin wedges.
In a medium saucepan over medium heat, add 1 tbsp oil, then sauté the carrots, jalapeños, and onions for 4 minutes, just until starting to soften.
Add garlic cloves, bay leaves, peppercorns, and dried oregano; stir and cook over medium-low heat for 2 more minutes—avoid browning the garlic.
Pour in vinegar, water, salt, and sugar. Stir until salt and sugar dissolve, then increase heat just until the mixture comes to a gentle simmer.
Reduce heat to low and let the vegetables simmer uncovered for 5–6 minutes, then remove from heat and let cool completely before transferring to a jar. Refrigerate and let marinate at least 8 hours before serving for optimal flavor.
