Spicy Pickled Carrots

Ingredients:

• 1 pound carrots, peeled & sliced into 1/4-inch pieces
• 1/2 red onion, sliced into 1/4-inch pieces
• 1 jalapeño, sliced into 1/4-inch pieces
• 1 cup water
• 2 cups white vinegar
• 1/4 cup cooking oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon freshly cracked black pepper
• 2 tsp salt

Directions:

1. Add the water, vinegar, oil, cumin, oregano, salt, and pepper to a pot. Bring the brine to a boil.
2. Carefully add the sliced vegetables to the boiling brine, then continue to boil for about 5 minutes.
3. After boiling for 5 minutes, remove the pot from the heat and carefully transfer the vegetables and all of the brine into jars or another heat-proof container.
4. Store the pickled carrots in an air-tight container in the refrigerator for 3-4 weeks.