Afghani Pickled Carrots

• 4 cups white vinegar
• 2 cups water
• 1 bay leaf</

Measure the vinegar and water into a medium-size pot. Add the bay leaf and the sugar. Cover and bring to a boil over high heat. Add the carrots and the garlic. Cook at a boil for 3 minutes, then add the jalapeño pepper. Continue cooking for about 2 minutes, until crisp-tender. Remove from the heat and turn into a bowl. Let it sit out for about an hour, to cool to near room temperature, then sti