Pickled Jalapenos

This is a favorite of mine. Nothing says authentic Mexican food quite like taqueria-style pickled jalapenos. Of course they are fantastic on any taco or quesadilla, but in our apartment these babies go on everything - sandwiches, eggs, cheese and crackers, salads - everything. They're super easy to make, and stay good for a really long time (no idea how long cause they never last long enough to find out).

You'll need:
-Jalapenos - sliced into rings (I would say 6-8 but it really depends on the size of the jalapenos, size of the      jar, and how many jars you are making)
-1 carrot -sliced into rings (optional)
-1/2 white onion - chopped (optional)
-2 cloves garlic - minced

For the Brine you'll need:
-1 cup water
-1 cup distilled white vinegar
-4 tbsp sugar
-2 tbsp kosher salt

Directions
(1) In a medium saucepan combine the water, vinegar, sugar, salt, and garlic. (Note: you will want to make extra brine if you are using larger jars, or making several jars full).
(2) Bring to a boil, stirring until the sugar and salt are dissolved.
(3) Add the jalapenos, carrot, and onion and immediately remove pan from the heat. Use a spoon to press the vegetables down into the brine.
(4) Let sit for 10-15 minutes. The jalapenos will have turned a darker shade of green.
(5) Use tongs to remove the jalapenos (and other vegetables) from the brine and pack your jar(s) until they are full.
(6) Use a ladle to pour the brine into the jar(s) until they are filled to the brim and all vegetables are covered in brine.
(7) Let the jars cool to room temperature before putting the lids on.

Tips:
-I prefer using the hottest jalapenos I can find. I've seen some labeled 'medium' or 'mild' (mostly at farmers markets), but keep in mind that they will lose some heat in the pickling process. I have done this with both 'hot' and 'medium' peppers, and the 'hot' ones turn out to be what I would consider medium spicy.
-I've heard some people say to keep these in the fridge after you open them, but the pickling process does preserve the vegetables, and I've left jars on my counter for several weeks without a problem.