Step 1

In a small saucepot combine 2 cups water with kosher salt, sugar, garlic, chili & lime.

Step 2

Heat over medium-high heat and stir until sugar and salt dissolve.

Step 3

Add the remaining 2 cups of water and pour the brine into a resealable bag or container large enough to hold brine and brats.

Step 4

Lightly score the brats three times, just enough to break the casing.

Step 5

Place the brats in the brine, seal, and refrigerate for 30 minutes to 1 hour.

Step 6

Combine sugar, salt, and white vinegar in a small saucepan over medium heat. Stir until the sugar and salt dissolve.

Step 7

Place carrots in a small bowl and pour pickling mixture over the carrots.

Step 8

Set carrots aside to soften for 30 minutes or overnight.

Step 9

Prepare grill medium direct heat. Grill brats for 6 to 8 minutes on each side or a thermometer read 160 degrees.

Step 10

Spread mayonnaise on baguette buns. Place brats in buns and tuck cucumbers and cilantro along with the sides.

Step 11

Top with pickled carrot, jalapeño slices, and sprinkle with soy sauce.