Add the vinegar, salt, sugar, and jalapeño to a small sauce pan and heat on medium high heat. When it starts to simmer, remove from the heat and add the mint and dill.

Fill the clean jars with beans and carrots that have been trimmed to fit the height. Warning, this recipe is very acidic ('cause that's the way I like it). Make sure you taste the liquid before you add to the veggies. If it’s too intense for you, add sugar and salt to taste.

Strain the dill, mint and jalapeños from the liquid.

Pour brine over the beans and carrots.

Cover with the lids. Let cool. Store in the fridge and eat within a couple of weeks. This recipe does not prepare the pickles to be shelf stable. I like to serve them cool, or at room temperature.