Slice the jals about 1/8-inch thick. Combine them in a small pot with a sliced peeled carrot, a few cloves of garlic thinly sliced, a good sprinkling of salt and a pinch of sugar. Pour enough white wine vinegar to come half way up the volume of the pepper-veg mix, then add water to come just up to the top. Add a little pineapple juice--just a few tablespoons. Bring the pot to aboil over med-high heat; reduce the heat to med-low, cover, and simmer several minutes till the peppers are barely tender. Remove the pot from the heat and allow to cool in the pot. Pour into sterilzed jars and store in the fridge.