Heat the olive oil in a skillet over medium heat.
Add the onions, peppercorns, oregano, cumin, and coriander.
Cook, stirring often, until fragrant and softened, about 4-5 minutes.
Add the jalapeno, carrots, and garlic halves.
Cook, stirring often, for 1 minute. Add the vinegar, water, salt, and bay leaf.
Simmer for a few minutes, until the veggies start to soften and turn color.
Remove from the heat.
Spoon the pickled vegetables into a pint sized glass jar.
Pour the brine over the top of veggies. Cool and enjoy.
Store in the refrigerator with an airtight lid. They will last for 1-2 months unless you eat them all first. Enjoy.