Part 3/10:
Carrots are peeled and sliced into thin sticks, maintaining crunchiness while soaking up flavors. Jalapenos are sliced thinly, with seeds left in for added spice—larger, milder peppers are preferable for less heat. The brine for both contains equal parts water and vinegar, sweetened with sugar and savory with kosher salt. Pouring hot brine over these vegetables softens them slightly and infuses them with flavor. Once cooled and refrigerated, they’re ready to serve and punch up any dish with a spicy kick.