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In a small saucepan combine water, rice wine vinegar, sugar and salt. Heat over medium -high heat for about 3-5 minutes, stirring occasionally until the sugar and salt dissolve. Remove from heat.
Peel and cut the carrots, cucumber, red onion and jalapeno.
Place ½ of the vegetables into a .5 liter weck jar and the other ½ of the vegetables into another jar. You can add as many vegetables as you'd like to pack the jar full of vegetables - I only loosely packed them.
Pour the liquid over the vegetables in each jar. Cover and secure the lid, and refrigerate for 24 hours (or for a few days) then enjoy!