Ingredients:

  • 1 lb carrots, peeled and julienned
  • 1 medium red onion, thinly sliced into half-moons
  • 1 jalapeño, thinly sliced
  • 3 cloves garlic, smashed
  • 1 cup white vinegar
  • 1 cup filtered water
  • 2 tbsp granulated sugar
  • 1 tbsp sea salt
  • 1 tsp black peppercorns
  • 1 bay leaf

Instructions:

  1. Slice the carrots into thin matchsticks and the red onion into thin half-moons.
  2. Pack the carrots, onions, and sliced jalapeños tightly into a 64 oz (1/2 gallon) glass mason jar, tucking the smashed garlic cloves into the gaps.
  3. Combine the white vinegar, filtered water, granulated sugar, sea salt, black peppercorns, and bay leaf in a medium saucepan.
  4. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally until the sugar and salt have completely dissolved.
  5. Carefully pour the boiling brine over the vegetables in the jar until they are completely covered.
  6. Seal the jar immediately with a lid to trap the heat.
  7. Let the jar sit at room temperature for 30 minutes.
  8. Transfer the jar to the refrigerator to chill for 30 minutes to 2 hours before serving.