Combine vinegar, water, garlic, bay leaves, pepper, salts, mustard seed, Mexican oregano, and epazote and bring to boil.
Add carrots and simmer until tender.
Add onion and jalapenos; return to boil.
Remove from heat, add chopped fresh cilantro and/or carrot greens. Allow to cool.
Ladle into sterilized jars.
Store in refrigerator.
The spiciness of these pickles depends greatly on the jalapenos. If you do not want these to be spicy, remove the seeds and membranes from the inside of the jalapenos before adding to the recipe. This will greatly reduce the heat but still give the flavor and color of the jalapeno.