1 medium carrot
½ red onion
1 1/2 cup unseasoned rice vinegar
1 ½ cup water
1 clove garlic, peeled, lightly crushed
2 ¼ tbsp kosher salt
1 ½ tbsp sugar
½ tsp dried oregano
5 juniper berries
10 black peppercorns
10 pink peppercorns
Slice the stems off the jalapenos and cut them into rounds. Peel the carrot and cut into ¼ inch rounds. Peel the onion and cut in half. Slice one half of the onion into ¼ inch slices.
Heat the vinegar, water, garlic clove, salt, sugar, oregano, juniper, and peppercorns until simmering and the salt and sugar have dissolved.
Add the jalapenos, carrots and onions and cook for 1 minute.
Ladle the mixture into sterilized jars until the jalapeno mixture is covered with liquid. Seal jars and allow to rest until the pop. Refrigerate until ready to serve.
I might try these with tacos first. If I made this again, I would try to do it with raw jalapenos to preserve the crunch and color of the peppers.