Pickled Jalapeños and Carrots
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
1Bring vinegar and sugar to a slight simmer, just to dissolve the sugar. Add remaining ingredients and steep for 1 hour.
2 Remove from heat, let cool and store in airtight container.