From Tom Venator
Servings: 4
Serving Size: quart containers

Ingredients

• Approx. 3.5 lbs jalapeno peppers
• 1 medium/large white onion
• 15-16 (about 6 oz) baby carrots
• 5-6 cloves garlic

brine

• 5 cups white vinegar
• 5 cups water
• 4 tablespoons salt
• 4 tablespoons sugar

Steps

1. Sliver carrots and put into a bowl.

2. Quarter and thinly slice onion–put in bowl.

3. Peel, smash, and roughly chop garlic. Divide into 4 equal parts and put 1 into each quart container.

4. Wearing gloves, slice jalapenos and fill each container halfway. Add half the carrots and onions, then the other half of the jalapenos, then the rest of the carrots and onions.

5. In a medium saucepan, combine brine ingredients and bring to a boil.

6. Fill all containers to the rim with hot brine, cool, and refrigerate.