Pickled Veggies, Mexican Style

I love these pickled veggies because I can use them for a couple weeks. I will throw them on top of breakfast tacos, as a side with chips and guacamole, or even plain. Don’t worry too much about being exact with the ratio. You can dial it in to your particular preference.

1 1/2 cups white vinegar,

1/12 cups filtered water,

4-5 bay leaves

small handful of peppercorns and salt

4 carrots diced

1 white onion thinly sliced

2 jalepenos diced

Mexican oregano dried, but I do also add fresh occasionally (sometimes I add a little thyme too)

5 whole cloves garlic

*boil all ingredients for 15 minutes or until tender. Transfer to a glass jar with lid and let cool. Once, cool, let them sit in the fridge for at least a day, but 2-3 is best. They will last for 10-14 days.