1 Lb Jalapenos, cut in half and seeded
1 Lb Carrots, peeled and cut on the diagonal , 1/4 inch thick
2 Tb salt
2 Cups white vinegar
1 cup rice vinegar
10 Bay leaves
2 Tsp oregano
1 Tsp thyme
1 Tsp Cumin
1 Tsp black pepper corns
1 Tsp sugar
3/4 cup oil
8 Oz scallions, white and light green
4 Garlic cloves
1)Place chilies and carrots in large bowl and sprinkle with Salt. Toss and allow to sit fot 30 minutes. Drain and reserve juices.
2) Blender combine vinegars, bay leaves, oregano, thyme, cumin, peppercorns, cloves, sugar until smooth
3) Heat oil - add scallions, cook 2 to 3 minutes. Stir in the garlic and cook 1 minute. Add carrots and jalapenos and cook 3 to 4 minutes.
4) Pour in liquid and reserved juices, simmer briskly for 10 minutes. Refrigerate for 4 hours.