Mexican Pickled Carrots (Escabeche)

Ingredients

10 carrots, peeled and sliced diagonally
6 -8 small radishes, quartered
2 green jalapenos, fresh, with seeds, sliced thickly crosswise
2 garlic cloves, sliced, thinly
2 teaspoons Mexican oregano
1 medium white onion, sliced, thinly
1 cup white vinegar
1 cup filtered water
1 teaspoon sugar, granulated
4 teaspoons salt
5 bay leaves
12 teaspoon black peppercorns

Directions

Place the sliced vegetables in a non-reactive container that has a tight-fitting lid.
Combine remaining ingredients in a saucepan and bring to a boil.
Reduce heat to a simmer and cook 2 to 3 minutes.
Pour the hot pickling liquid over the vegetables and allow to cool at room tenmperature.
Discard any leftover liquid.
When cool, cover and refrigerate the pickles for at least 3 hours.