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Peel and slice carrots (See Note 2) and onion into ¼ inch thick pieces (See Note 3). Cut the stems off jalapeños and slice thin on diagonal. Set aside.
In a large stock pot add the garlic, vinegar, water, oil (omit if canning), bay leaves, peppercorns, oregano, salt. Bring to a boil and add the carrots, onion and jalapeños (See Note 4). Lower heat to medium-low and cook for 15 minutes, uncovered.
Allow to cool completely and store vegetables and cooking liquid in clean, sterile glass containers with lid. (This recipe fills 4 pint or 2 quart jars.) If more liquid is needed to cover add equal parts water and white vinegar. Keep refrigerated.
Fine to eat after 3 hours, best if pickled for at least a day or two.