Pickled Jalapenos and Carrots

I'm the type of guy that always has a jar of pickled jalapenos in the fridge. One never knows when one will need a shot of heat. Frankly, my fridge looks naked without them. You'll notice that I served pickled jalapenos as a side to my pork shoulder.
There are dozens of different ways to pickle jalapenos and carrots. For more ideas just google pickled jalapenos and you will find all sorts of suggestions. Here is how the BBQB does 'em. For other ways that I tackle jalapenos check out this link
First buy enough jalapenos and carrots to fill your pickling jar. You'll notice in the later picture that I was actually short on my jar.

Slice the jalapenos into circles and slice the carrots into longer ovals. This combination seems to look a little better. Next, bring to boil the following:

1. 1 Cup of Water (Adjust as necessary. You'll need enough to cover your vegetable mixture)
2. 1 Cup of Vinegar (See above)
3. 1 Large Sliced White Onion
4. 1 Teaspoon of sugar
5. 2-5 Diced Fresh Cloves of Garlic
6. 2 Teaspoons of salt
7. Optional variations: Cauliflower, Radishes, Oregano...
   

Boil the above mixture until the onion is soft (2-3 minutes) and then pour the hot mixture over your jalapenos and carrots. This step essentially flash cooks the veggies. Make sure your liquid covers your veggies or they will end up remaining raw. Let the whole mixture cool before transferring to the fridge. That's it. Let them chill for a few hours and you're all set.

Give my recipe a try but be sure to try your own creations and check the internet for other suggestions.