pickled jalapeños & carrots

Seeing several jalapeños growing fat in my yard, it's a good sign to pick and pickle them.  And why not throw in some carrots to fill a pint jar?

2 medium carrots, sliced 1/8" thick on the diagonal

8ish jalapeños, sliced 1/8" thick on the diagonal

2 garlic cloves

1 bay leaf

1/4 teaspoon whole coriander/cilantro seeds

1 teaspoon mexican oregano

1/2 cup cider vinegar

1/2 cup water

2 tablespoons hibiscus (roselle) syrup

1 tablespoon sea salt

Stuff the herbs, veggies, and spices in a pint-sized jar.  In a small sauce pan, bring the water, vinegar, salt, and syrup to a boil.  Pour into jar to cover the veggies.  Screw the lid on and allow to cool.  Store in the refrigerator for a couple days before eating.