Pickled Jalapenos and Carrots | Family Recipe Book | Umami

Ingredients

• 8 (about 1/2-pound, 230g) jalapeno peppers
• 1 medium carrot
• 1/2 red onion
• 1 cup (250ml) (white vinegar or unseasoned rice vinegar)
• 1 cup (250ml) water
• 1 clove garlic (peeled and lightly crushed)
• 2 tablespoons kosher or sea salt ((not grey or iodized salt))
• 1 tablespoon sugar
• 1/2 teaspoon dried oregano
• 10 black peppercorns (lightly crushed)
• 1 bay leaf