Red, Green & Yellow Chili Peppers / Jalapenos - 8, cut into thin rounds
Carrot - 1/4, peeled and thinly sliced
Red onion - 1/4, thinly sliced
Rice / White vinegar - 1 cup
Water - 1 cup
Garlic - 1 clove, peeled and lightly crushed
Sea salt - 1 tbsp.
Sugar - 1 tbsp
Dried oregano - 1/2 tsp
Black peppercorns - 10, lightly crushed
Bay leaf - 1
Add the chilies, carrots, and onions. Cook in the pan for a minute, then cover, remove from heat, and let it stand for 15 minutes.
Pour the mixture into jars, close them, and refrigerate until ready to serve.
Storage: The pickles will keep for at least a month in the refrigerator, and will start to lose kick after that.
Adapted from http://www.davidlebovitz.com/2014/10/pickled-jalapeno-chile-recipe/