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@Eseman
If you want to do it from scratch, I do variations on:
500g jalapeños, cut into wheels
1/2 cup carrots, peeled and julienned
1/8-1/4 Tbsp black peppercorn
1/2 large white onion, cubes
6 cloves garlic
1 cup white vinegar
1 Tbsp olive oil
2 bay leaves
1 Tbsp sugar
2 sprigs thyme
1 cup water
Salt to taste
Sterilised jars
1) Sauté carrots over a medium heat, taking care to keep them crunchy.
2) Add jalapeños, onions and garlic, also keep them crunchy.
3) Add the rest of the ingredients, allow to boil, stirring occasionally.
4) Jar and store.