Pickled Jalapenos and Carrots

Ingredients

• 2 cups carrots sliced 1/ slices
• 10  jalapeño peppers thinly sliced
• 0.5  onion red cut into 1/4 inch-thick rings
• 1.5 cups distilled vinegar white
• 0.3 cup sugar white

Equipment

• sauce pan

Directions

1. Bring the vinegar and sugar to a boil in a saucepan over high heat. Cook and stir until the sugar has dissolved, then stir in the jalapeno peppers, carrots, and onion.
2. Remove from the heat and let stand for 1 hour. Cool to room temperature before serving.