Easy Pickled Jalapenos

• 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

1. 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.
2. 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.

carrots, water, white onion, cider vinegar, coarse salt, white sugar, whole black peppercorns, bay leaves, peppers

Taken from www.allrecipes.com/recipe/254515/easy-pickled-jalapenos/ (may not work)