Step 1

In a small saucepan combine water, rice wine vinegar, sugar and salt. Heat over medium -high heat for about 3-5 minutes, stirring occasionally until the sugar and salt dissolve. Remove from heat.

Step 2

Peel and cut the carrots, cucumber, red onion and jalapeno.

Step 3

Place 1/2 of the vegetables into a .5 liter weck jar and the other 1/2 of the vegetables into another jar. You can add as many vegetables as you'd like to pack the jar full of vegetables - I only loosely packed them.

Step 4

Pour the liquid over the vegetables in each jar. Cover and secure the lid, and refrigerate for 24 hours (or for a few days) then enjoy!