Cut the stems off the jalapenos and slice them into rounds a little thinner thn 1/4-inch. Peel the carrot and cut into 1/4-inch slices. Lightly smash the garlic clove.

In a small sauce pan, add the apple cider vinegar, water, sea salt and coconut sugar. Heat until simmering and the salt and sugar have dissolved.

Add the jalapenos, carrot and garlic clove. Let cook in the pan for 1 minute, cover, remove from heat and let stand for 15 minutes.

Using tongs, scoop the jalapenos, carrots and garlic into a jar. Pour just enough of the brine to submerge the vegetables. Let cool, place the lid on the jar, then refrigerate. They are ready to be served the next day.