- 2 carrots, cut into 1/4-inch rounds
- 2 cups water
- 1 small white onion, thinly sliced
- 1 1/2 cups cider vinegar
- 2 teaspoons coarse salt
- 1 teaspoon white sugar
- 1/4 teaspoon whole black peppercorns
- 2 bay leaves
- 8 jalapeno peppers, cut into 1/4-inch slices
- Combine carrots, water, onion, cider vinegar, salt, sugar, peppercorns, and bay leaves in a saucepan; bring to a boil. Reduce heat; simmer until sugar and salt dissolve, about 2 minutes. Pour over jalapenos and cover with a plate to keep vegetables submerged. Cool for about 1 hour.
- Place jalapenos in a large bowl. Pour carrot mixture over jalapenos and cover with a plate to keep vegetables submerged. Let sit until for flavors to blend, about 1 hour. Discard bay leaves. pour the mixture in a glass jar and cover; refrigerate.