Pickled Jalapenos and Carrots

Ingredients

• 2 cups jalapeno peppers, sliced into rings
• 2 cups carrots, sliced into thin strips
• 1 cup white vinegar
• 1/2 cup water
• 1/4 cup sugar
• 2 tablespoons salt
• 1 teaspoon black peppercorns
• 1 teaspoon garlic powder

Directions

1. Trim the stems from the jalapeños, then slice the peppers into rounds just under 1/4-inch (.5cm) thick. Peel the carrot and slice it into 1/4-inch (.5cm) pieces. Peel the onion, cut it in half, and save the other half for something else. Cut the onion into 1/4-inch (.5cm) slices.
2. In a nonreactive saucepan, warm the vinegar with the water, garlic clove, salt, sugar, oregano, peppercorns, and bay leaf. Bring it to a simmer, stirring enough to help the salt and sugar melt into the liquid.
3. Stir in the jalapeños, carrots, and onions. Cook them in the brine for 1 minute, then put the lid on the pan, take it off the heat, and leave everything to sit for 15 minutes.
4. Spoon the vegetables and brine into jars, seal them, and keep them refrigerated until you’re ready to serve.