| 1 | lb | Jalapenos; rinsed, stemmed cut into 4 lengthwise pieces; and seeds removed |
| 1 1/2 | lb | Carrots; trimmed and scraped, sliced diagonally about 1/8" thick |
| 3 | tb | Salt (no iodine-sea salt is best) |
| 1/3 | c | Water |
| 5 | | Cloves garlic; peeled and roughly chopped |
| 10 | | Peppercorns |
| 1 | ts | Cumin seed |
| 4 | | Whole cloves |
| 8 | | Bay leaves |
| 2 | | Sprigs fresh thyme; leaves only -or- |
| 1/8 | ts | Dried thyme |
| 1 1/2 | ts | Dried oregano; Mexican if possible |
| 1/2 | c | Safflower oil |
| 1 | lb | White onions; cut into 8 pieces |
| 3 | c | Mild vinegar |
| 1 | c | Strong vinegar |
| 10 | | Cloves garlic; peeled |
| 6 | | Sprigs fresh thyme sprigs or |
| 1/2 | ts | Dried thyme |
| 1/2 | ts | Sugar or brown sugar |
