Small Batch Pickled Jalapenos - cooking recipe

Ingredients

12 -15 large fresh jalapenos
1 cup water
1 cup white vinegar
3 tablespoons sugar
1 tablespoon kosher salt
5 garlic cloves, coarsely chopped
1/4 cup slivered onion
1/4 cup chopped baby carrots
1 tablespoon olive oil

Preparation

Remove stems from jalapenos and slice.
Mix sliced jalapenos, along with onion, garlic and carrots in a small bowl and toss with the olive oil.
Pack into a clean, hot canning jar.
Bring vinegar, water, sugar, and salt to a boil.
Pour brine over jalapenos, making sure it covers.
Refrigerate several weeks before using.