Escabeche, aka Pickled Peppers

Have some leftover hot peppers (jalapeno, serrano, etc.) and 3-4 medium carrots laying around? Even if you don't, this recipe is worth the trip to the market for the following:

4-5 jalapeno or 8-9 serrano peppers
3-4 carrots
1/2 red onion
4-5 garlic cloves
1 1/2 cups vinegar
1/4 cup sugar

Simmer sugar in vinegar to dissolve. While the vinegar is heating up, slice carrots and peppers on a diagonal and slice onion into long half moons. Arrange peppers, carrots, onion and garlic to your liking inside a glass jar and pour pickling solution over top, covering all vegetables. Let stand for 1 hour and then seal tightly and chill for 4 hours. Enjoy as soon as you dare.