-Carrots -Red Onion -Jalapeño -Water -Cooking Oil
-Ground Cumin -Dried Oregano -Black Pepper -Salt
Begin by slicing carrots, red onion, and jalapeño. I like to slice my carrots on a diagonal to give them a more interesting shape.
Make the brine by combining the water, white vinegar, cooking oil, ground cumin, dried oregano, salt, and about freshly cracked pepper. Bring the bring up to a boil.
Add the sliced vegetables to the boiling brine (carefully) and boil for about 5 minutes. You don’t want the carrots to get too soft or for the color to fade too much.
After boiling, carefully ladle the vegetables and all of the brine into jars or another heat-proof container. You can eat them right away, but the flavor is even better after refrigerating for at least a day.