So I keep getting a weird taste when I pickle my jalapeños. I put bay leaf? Maybe that's why? I like when they are tangy. A bit sweet and hot

Thank you so much!

Sharing additional information from Tasha about what happened, so it all stays on one thread!

"It was left at room temp for weeks after I boiled down water white vinegar peppercorn salt and sugar and bay leaf. Hot mixture poured raw jalapeños garlic and a bit of carrot. I'm left with a weird flavor. Fermented like. Gross flavor. This is my third try. I think I just can't do it. I like a sweet hot slightly vinegary flavor. Can't seem to achieve this."

Oh and left room temp

It's got a bit of a fermented taste?

I boiled down sugar salt peppercorn bay leave water and white vinegar. Then poured them into jars over raw garlic and raw jalapeños. Thanks for your help

When you say pickling, what do you mean? Are you fermenting, cooking in vinegar, leaving raw in hot (or cold) vinegar? Fridge storing, canning, room temp? Sugar or not?

Please tell us more about your process.

Weird how? Like - this is turned or inedible or just a bit different than expected? Could you tell us everything you add?