Wash the jalapeños and set them aside. Sterilize a quarter pint and a pint jar. Place the lids in a pan of hot water. This will help seal the jars a bit a keep them better in the refrigerator.

In a non-reactive pan, place all the ingredients for the brine and bring it to a boil.

Add the whole peppers and simmer for about 5 minutes, then remove from the heat.

Using tongs, remove the peppers and pack them into the pint jar. Cover to 1/2 inch from the top of the jar with the brine.

Place the lid on and tightly screw on the ring. Allow them to cool completely, then store in the refrigerator.

For the sliced peppers, pack the raw slices of jalapeños and a few sliced carrots into the quarter pint jar and cover to 1/2 inch with the remaining brine.

Put on the lid, screw the ring tight and allow to cool. Let them sit in the refrigerator for a week before using them.

And there you have it!