Pickled Red Onions and Jalapeños

• 2 carrots, peeled
• 2 red onions
• 5 jalapeño chiles, stems and seeds removed

Thinly slice the carrots, onions, and jalapeño chiles, making sure all the slices are about the same thickness. This will help to ensure the vegetables will be uniformly pickled.

In a saucepan, combine the vinegar, 1 cup (240 ml) water, sugar, and coriander seeds and bring to a simmer over