3 cups white balsamic vinegar
2 cups water
3 tablespoons salt
2 tablespoons sugar
3 jalapenos, cut in half
6 garlic cloves
3 lbs baby rainbow carrots, cleaned and trimmed
In a medium saucepan, add salt, sugar, water and vinegar. Dissolve salt and sugar while bringing mixture to a boil. Add garlic and jalapenos once salt and sugar are dissolved.
Once garlic and jalapenos are soft, add carrots and cook until al dente, about 2-3 minutes. Turn heat off and remove carrots from pickling liquid. Cool down pickling liquid and carrots separately. Once both are cool, marry the two and let marinate in the refrigerator overnight. Store in refrigerator.