Pickled Tumeric Jalapeños

1/2 pound fresh jalapeno chile peppers - this is around 8 peppers, give or take
1 3/4 cups white vinegar
1 or two large clove garlic, peeled
2 teaspoons kosher salt
2 teaspoons sugar
1/8 teaspoon turmeric and another small dash for good measure
1 or two thumb size pieces of fresh turmeric
10 black peppercorns (lightly crushed *optional)
1 bay leaf
Optional: dried oregano, around 1/2 teaspoon
**You can also add carrot slices for more orange color and for eating along with the Jalapeños. I wouldn’t add too many though, as the focus should be the peppers.

Wash peppers; cut off the stems.
Slice peppers into 1/8-inch rings.
Peel fresh turmeric and rough cut into pieces. 1/4” - 1/2"
Heat the vinegar in a nonreactive saucepan with the water, garlic clove, salt, sugar, peppercorns, turmeric powder, fresh turmeric and bay leaf until simmering, and the salt and sugar are dissolved.
Add the jalapeños, carrots, and onions. Let cook in the pan for 1 minute, then cover, remove from heat, and let stand 5 minutes and taste to test. 1st time, I skipped this step altogether and 2nd time, I let stand for 15 minutes and the jalapeno’s were too soft. I would try 3-5 mins and if they need to sit longer, let them.
Transfer the mixture into your jar, seal with the lid and store in the refrigerator.
Let chile peppers marinate for several days before using them.
With refrigeration, the peppers will keep for several months.