I love pickled carrots so much:

Ingredients 2 lbs large carrots 2 large jalapeños 1/2 white onion medium 5 cloves garlic smashed 1 1/2 cups white vinegar 1 1/2 cups water 1 tbsp vegetable oil 6 bay leaves whole 10 black peppercorns 2 tsp dried Mexican oregano 1 tsp salt

Peel and slice carrots and onion into 1/4 inch thick pieces. Cut the stems off jalapeños and slice thin on diagonal. Set aside. In a large stock pot add the garlic, vinegar, water, oil, bay leaves, peppercorns, oregano, salt. Bring to a boil and add the carrots, onion and jalapeños. 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.