I try to cut the carrots about 1/8 inch thick, on a bias. The onions I cut in larger chunks, and jalapenos I just slice.
I like to cut up the veggies and see what fits in the jar before hand so I know I have enough, but not too much. This is based off that, and the jar I am using. Here is where I started.
Add the vinegar and water to a 2 quart saucepan. Turn it on medium heat.
Add the garlic and oregano and the optional crushed red pepper if using, bring it to a slow simmer 3 minutes about.
Add the sugar (I'm using raw sugar, but that is just me).
Stir it constantly until the sugar is fully dissolved so it doesn't stick and burn. A couple minutes.
Add in your prepared veggies, stir to mix. Bring back to where you see the first Bubbles.
Turn off the heat. Cover the pan, let it sit for 1 hour.
1 hour later, this is what it looks like.
I use a slotted soon to fill the jar, and then pour the pickling juice in when the veggies are all in. Shake the jar about 1/4, 1/2 and 3/4 full to settled the veggies to make sure the space is used.
Cover and put in the refrigerator. I like to let it sit for a week before enjoying. Although you can eat it right off, the flavors blend better after awhile.
