Today I am making a quick pickled jalapeños recipe. This is a simple recipe that is versatile and can be adjusted to your taste. I will be storing this on a glass jar or container for up to 6 weeks.

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INGREDIENTS
10 jalapeños (365 g)
1 1/2 Tbsp (22.5 ml) cooking oil
small piece of onion (25 g)
small piece of carrot (40 g)
1 clove of garlic
1/2 cup (118 ml) water
1/2 cup (118 ml) distilled white vinegar
1 Tbsp (16 g) salt
1 Tbsp (16 g) sugar
1 bay leaf (optional)

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