about 10 appetizer servings

5 carrots, scraped and cut into 1/4" slices (you must scrape or peel them to
open up the pores in the carrots so the marinade will soak in)
1 onion sliced into 1/4" slices
3 cloves of garlic, crushed
1 bunch of oregano, fresh (try to avoid using dried since there really isn't
enough liquid in the marinade to rehydrate it)
Black pepper to taste
1/4 c. vinegar
Jalapeno slices in vinegar, anywhere between 1-3 tbls. depending on your taste
& heat tolerance.

Blanch the carrots in boiling water for 30 secs. Mix with everything else and
place in the fridge at least overnight or up to 6 days. The rules are that
everytime anyone opens the icebox they have to stir the carrots so that the
flavors mix well. Besides it give you a chance to taste them <VEBG>.

I serve these on a mixed pickle platter along with some horseradish cuke
pickles & orange/fennel olives.
source: rec.crafts.textiles.needlework