Pickled Jalapenos and Carrots

1 ½ cups distilled white vinegar

¼ cup white sugar

10 jalapeno peppers, thinly sliced

2 cups sliced carrots (1/4-inch thick slices)

½ red onion, cut into 1/4 inch-thick rings

Bring the vinegar and sugar to a boil in a saucepan over high heat. Cook and stir until the sugar has dissolved, then stir in the jalapeno peppers, carrots, and onion. Remove from the heat and let stand for 1 hour. Cool to room temperature before serving.