Ingredients:

  • 2 cups (250g) carrots, peeled and diagonally sliced
  • 1 cup (150g) red onion, thinly sliced into half-moons
  • 2 medium (60g) jalapeños, sliced into rounds
  • 2 cloves (6g) garlic, smashed
  • 1 cup (240ml) apple cider vinegar
  • 1 cup (240ml) filtered water
  • 2 tbsp (25g) granulated sugar
  • 1 tbsp (18g) sea salt
  • 1 tsp (2g) black peppercorns
  • 1 bay leaf
  • ½ tsp (1g) dried oregano

Instructions:

  1. Pack the sliced carrots, red onions, jalapeños, and smashed garlic into a clean 1-quart mason jar, ensuring they are packed tightly but not crushed.
  2. Combine apple cider vinegar, water, sugar, salt, peppercorns, bay leaf, and oregano in a medium stainless steel saucepan.
  3. Bring the brine mixture to a rolling boil over medium-high heat, stirring until the sugar and salt are completely dissolved.
  4. Carefully pour the boiling brine directly over the vegetables in the jar, filling it to the brim.
  5. Seal the lid immediately. Let the jar sit at room temperature until the glass is cool to the touch, then transfer to the refrigerator to chill for 1 hour.