Ninfas spicy pickled carrots adapted from the Houston Chronicle recipes

Ingredients

• 1 cup water
• 1/4 cup vegetable oil
• 2 cups white vinegar
• 1 ounce chiles de arbol, stems removed
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 1 teaspoon black pepper
• 1 teaspoon kosher salt (plus more to taste)
• 1 pound carrots, cut into thin rounds
• 1/4 cup slivered onions
• 1 garlic clove
• 1 jalapeño, seeds and stem removed, sliced

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