INGREDIENTS
8
(about 1/2-pound, 230g) jalapeno peppers
1
Bay leaf
1
Carrot, medium
1 clove
Garlic
1/2 tsp
Oregano, dried
1/2
Red onion
2 tbsp
Kosher or sea salt
10
Peppercorns, black
1 tbsp
Sugar
2 1/8 cups
White vinegar or unseasoned rice vinegar
1 cup
Water