Pickled Jalapenos (Escabeche)

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1/2 cup white vinegar

1/2 cup water

1 bay leaf

2 tablespoons kosher salt

2 teaspoons whole black peppercorns

2 teaspoons honey (optional)

6 jalapeno peppers, sliced into 1/4″ wheels (remove the seeds and white pith if you want them less spicy)

1 carrot, peeled and cut into 1/4″ wheels

1 medium onion, peeled and cut into 16 wedges

6 cloves of garlic, peeled

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