1  white onion, peeled and quartered
1  carrot, peeled and sliced
6  cloves garlic, peeled
5  {bay leaves}, toasted
1 teaspoon coriander seeds, toasted
1 teaspoon whole black pepper, lightly toasted
2  sprigs oregano or 1 tablespoon toasted Mexican oregano
2  sprigs thyme or 1 tablespoon dried thyme
3 tablespoons kosher salt or 3 tablespoons sea salt
1/3 cup sugar
1  quart apple cider vinegar
1  pint distilled white vinegar
1 cup cool water
1 pound whole fresh jalapeno chiles (about 18 depending on size), rinsed well and dried

Place all ingredients except the chiles and the water in a nonreactive pot and heat to boiling.

Remove from the heat and add the cool water.

Stir in the chiles and allow to cool to room temperature.

Place in a glass or other nonreactive container, seal well, and refrigerate for 48 hours.

Stir well, taste, and add additional salt if needed.

Store tightly covered in the refrigerator.