If you want to give this pickled pepper its proper (Spanish) name, call it Chile Pequín en Escabeche.
1 Cup Pequín chiles
1/2 carrot, peeled and sliced
1 Cup White Balsamic Vinegar
3 whole Black Peppercorns
Pinch of Ground Cumin
Pinch of Sea Salt
1 Bay Leaf
Put chiles and carrot slices in a big glass container, or 1 quart canning jar.
Meanwhile, heat vinegar, peppercorns, cumin, laurel leaf and salt in a heavy medium saucepan, over low heat, until the vinegar reaches a low boil. Simmer for 5 min, until salt and cumin have dissolved. Remove from heat.
Pour the hot spiced vinegar over the chiles and carrots. Cover jar lightly and allow to cool to room temperature.
Once cooled, tighten the lid of the glass container and refrigerate for at least 2 days, to allow flavors to combine and peppers to get properly pickled.
If you like, you can make a chunky, fiery Giardinera by adding chunks of onion, garlic cloves, celery and cauliflower to your pickled peppers. Keep refrigerated.