With a fiery bite and a crisp crunch, pickled jalapenos add texture and spice to any dish.

1/2 pound jalapenos (about 8), stems removed, cut into 1/4-inch slices

2 medium carrots, cut into 1/4-inch rounds

1 1/2 cups cider vinegar

2 bay leaves

2 teaspoons coarse salt

1 teaspoon sugar

1/4 teaspoon whole black peppercorns

Place jalapenos in a large heatproof glass bowl. In a medium pot, bring carrots, cider vinegar, 2 cups water, bay leaves, salt, sugar, and peppercorns to a boil over medium-high. Reduce heat and simmer 2 minutes. Pour over jalapenos and let sit until cool, about 1 hour, using a small plate to keep jalapenos submerged if they float.