Pickled Carrots & Jalapeños

This is very easy and you could use the brine to pickle other vegetables, like cucumbers. You could put these on nachos, tacos, sandwiches, etc.


2 carrots, cut in thin spears (preferably organic and peeled)
2 or more jalapeños, sliced thin
1/2 tsp. dried oregano
1 tsp. dried garlic

Brine:
1/2 cup white vinegar
1 1/2 cup purified water
1 tbsp. sea salt
1 tbsp. sugar


Put carrots, jalapeños, oregano and garlic in a mason jar then add enough brine to cover. Let it sit in the fridge overnight.