Spicy Pickled Vegetables

• 4 large carrots, peeled and sliced into ½-inch-thick rounds
• 2 medium onions, sliced into thick half-moons

Put the carrots, onions, jalapeños, garlic, salt, peppercorns, coriander seeds, epazote, bay leaf, vinegar, and olive oil in a large saucepan and cover with water. Bring to a boil, then reduce to a simmer and cook until the carrots are just cooked through. Transfer to a bowl to cool.

When the vegetables are cool, add the oregano. Taste and add salt if necessary.