Ingredients:

  • 3 large carrots (approx. 1 lb / 450g), peeled and sliced into sticks or rounds
  • 4 to 6 medium jalapeño peppers (approx. 4 oz / 115g), sliced into rounds
  • 1 small white onion (approx. 5 oz / 140g), sliced into half-moons
  • 1 cup white vinegar
  • 1 cup water
  • 1 tbsp sea salt
  • 1 tbsp granulated sugar
  • 1 tsp dried oregano
  • 1 tsp black peppercorns
  • 2 whole bay leaves

Instructions:

  1. Slice carrots into thin matchsticks or thin rounds, slice jalapeños into uniform coins, and slice the onion into thin half moons.
  2. Distribute the carrots, jalapeños, and onions evenly into clean glass jars, pressing them down firmly to ensure there are no large air gaps.
  3. In a small saucepan, combine the white vinegar, water, salt, sugar, oregano, peppercorns, and bay leaves.
  4. Place over medium high heat and stir occasionally until the sugar and salt have completely dissolved.
  5. Bring the brine to a rolling boil for 1 minute until the liquid is clear and bubbling aggressively.
  6. Immediately pour the boiling brine over the vegetables, ensuring they are completely submerged.
  7. Wipe the rims of the jars and screw on the lids tightly.
  8. Let the jars cool at room temperature for 30 minutes until the glass is no longer hot to the touch.
  9. Move the jars to the fridge to finish chilling.