- 1/2 pound jalapenos (about 8), stems removed, cut into 1/4-inch slices
- 2 medium carrots, cut into 1/4-inch rounds
- 1 1/2 cups cider vinegar
- 2 bay leaves
- 2 teaspoons coarse salt
- 1 teaspoon sugar
- 1/4 teaspoon whole black peppercorns
- Place jalapenos in a large heatproof glass bowl. In a medium pot, bring carrots, cider vinegar, 2 cups water, bay leaves, salt, sugar, and peppercorns to a boil over medium-high. Reduce heat and simmer 2 minutes. Pour over jalapenos and let sit until cool, about 1 hour, using a small plate to keep jalapenos submerged if they float.
To store, refrigerate in cooking liquid in an airtight container, up to 3 weeks.