Pickled Carrots

Add brine ingredients to a pot and bring to a boil.

Meanwhile, slice carrots and jalapenos.

Layer carrots and jalapenos into a mason jar and add bay leaves.

Add mustard, fennel, celery, cumin seeds, cloves, peppercorn, and salt to mason jar.

Carefully, pour boiling brine into jar.

Let sit with lid on until you hear a pop.

Give a little shake when outside of jar cools and then keep in fridge for up to 2 weeks.

Enjoy after 1 day.