Step 1

In a clean glass container or canning jar add chiles and carrot slices.

Step 2

In saucepan heat vinegar, peppercorns, comino, laurel leaf and salt over low heat until the vinegar reaches a low boil.

Step 3

Pour the vinegar over the chiles.

Step 4

Cover and allow to cool to room temperature.

Step 5

Place in fridge until ready or pickled, 2 days.

Step 6

Store in fridge.