I like my pickled jalapenos a little heavy on the carrots and onions so I used about 8-10 jalapenos, 2 large white onions and 6 smallish carrots.
Slice them all up.
The onions should be starting to brown slightly and the carrots will be cooked, but still crunchy.
Add 3 cups vinegar, 2 Tbs. salt, 2 bay leaves, 1/2 tsp oregano, 1/4 tsp marjoram, 1/4 tsp thyme and 1 Tbs. sugar. Bring to boil, then lower heat and simmer for 10 minutes. Put into jars and voila - you've got pickled jalapenos.
These are blow your socks off spicy, so I think next time I will remove some of the seeds and membranes off the jalapenos.