- 10 jalapenos sliced into 1/8-inch or slightly smaller rings
- 2 cups peeled and sliced (1/4-inch thick) carrots
- 1 1/2 cups white vinegar
- 1/4 cup sugar
- 1/2 red onion, sliced 1/4-inch thick
Bring vinegar and sugar to a slight simmer, just to dissolve the sugar. Add remaining ingredients and steep for 1 hour.
Remove from heat, let cool and store in airtight container.