Pickled Purple Jalapeño and Hot Carrots

My purple jalapeño plant is so productive! I've made hot sauce twice and now I need to come up with more recipes. I like my hot carrots a little on the sweet side but if you don't you can eliminate the honey. And use any vinegar and onions that you prefer.

2 small bunches small carrots from Schaner Farms at the farmers market

4 small jalapeños from my garden, sliced into rings
1/4 white onion, thinly sliced
3 large garlic cloves, peeled and lightly smashed

3 sprigs fresh Mexican oregano from my garden
1/2 cup apple cider vinegar
1/2 cup spring water
3 tablespoons local honey
1 tablespoon sea salt

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