2 bunches carrots
1 large onion chopped
1/2 cup olive oil
1/2 cup cider vinegar
1/2 cup water
2-3 jalapeno peppers, seeded and chopped
1 teaspoon sugar

Scape and top and tail carrots. Cut into 3-inch pieces and steam for no more than six minutes. Mix up marinade of vinegar, water, olive oil, onion and jalapenos. Dump in the carrots as soon as they are ready and sprinkle teaspoon of sugar on the marinade. While the carrots are cooling, stir them from time to time. The carrots get better the longer they are in the marinade. But if you can't resist, try one.