Feel free to substitute the peppers for whatever kind you have. In the above picture I used cayenne peppers instead of jalapenos, I also used yellow and orange peppers along with the green. And I never really measure the peppers, I just chop a bit of peppers and mix up in a bowl.
Oh, by the way, I only used two cayenne peppers, finely chopped... but wear gloves :)
11 cups carrots, julienned
6 teaspoons dried oregano
4 teaspoons red pepper, finely chopped
2 teaspoons green pepper, finely chopped
2 teaspoons jalapenos, finely chopped
2 teaspoons minced garlic
5 cups white vinegar
1 2/3 cups white sugar
1 2/3 cups water
4 teaspoons pickling (coarse) salt
Combine peppers and garlic and set aside. Prepare pickling liquid -combine vinegar, sugar, water, and salt. Bring to a boil and boil for 5 minutes. Add the carrots, return to a boil and boil for 2 minutes.
Prepare 6 pint jars. Place 5 teaspoons of pepper & garlic mix, and 1 teaspoon of dried oregano leaves into each jar. Pack in hot carrots (rubber gloves work great for handling the hot carrots) and add liquid leaving a 1/2 inch headspace.
Process in a hot water bath for 10 minutes.