2 carrots, sliced in rounds
2 onions, sliced
2 cloves garlic
1 jalapeno pepper, sliced
Salt
Bay leaf
White vinegar (4 to 5 grain strength)

Place carrots on bottom of pan and top with onion and other vegetables and seasonings. Add enough vinegar just to cover. Simmer over low heat until carrots are cooked but crisp. Serve with tortilla chips. Can be made in larger quantities and canned.