Get some Jalapeños, around 5 per large jar.
Sanitize your jars and lids by boiling them until good and hot. The pot I use is made for boiling asparagus, works great for single jars.
Pack the peppers (and carrots) into jars.
Mix vinegar, oil, water, salt, and spices together in a pot. For every 1 cup of vinegar, use: 1/4 cup water, 1/4 cup olive oil, 1 teaspoon salt, 1 teaspoon pickling spices
Bring mixed ingredients to a rolling boil.
While still hot, pour the brine into the jar. Cover all the peppers but leave some space at the top.
Full jar, peppers covered but there's still a bit of room at the top.
Place the lid on the jar, then screw down the collar ring. I put mine on pretty tight, but not death-grip tight.
Put the pepper filled jar back into the water bath and boil for ~10 minutes.
Remove from water and let cool.
Pickle for 2 weeks or so and enjoy!