Jalepeno Carrots

 3-5 carrots, cut into circles (¼")
1 small onion, sliced into bite size pieces
1 large jalepeno, seeded, sliced into bite size pieces
¼ teaspoon cumin (or taco seasoning if you don't have cumin)
1 bay leaf
½ teaspoon oregano 
½ teaspoon coriander seed (opt)
¼ teaspoon kosher or sea salt
1 cup of white vinegar
½ cup of water
Saute carrots, onion and jalapeno  in skillet for a few minutes.
Add seasonings, water and vinegar.
Simmer until the jalapenos change color, (just a few minutes.)
Pour all into storage jar or bowl (glass is best) and refrigerate 8 hours.