Mexican Carrots - Pickled, how long can I keep?

[shakeandbake]

I've made a batch of mexican carrots: sliced carrots, jalapeno, onion, garlic, spice....simmered in a 1:2 ratio of vinegar & water, cooled and stored in the mixture. I'm interested in making some large batches to keep around, but I'm not sure if the 1:2 ratio meets the definition of pickling, pH less than 4.6. Any idea how long I can keep these in a jar and still be safe to eat? Can I can them to increase the shelf life?

Thanks.

[KYHeirloomer]

Normally, a 1:1 ratio of vinegar to water is considered acidic enough to can with a boiling water bath. And I have actually done carrots that way, using a dilly bean recipe.

However, because of the density of carrots, it's not an accepted practice. Instead you should use a pressure canner at 10 lbs pressure, processing pints 25 minutes and quarts 30 minutes.