Taquería Style Pickled Carrots

Name: Taquería-Style Pickled Carrots
Ingredients: ½ teaspoon cumin seeds; 2 cups white wine vinegar; 2 cups water; 2 tablespoons plus 1 teaspoon kosher salt, divided; 2 teaspoons dried mexican oregano (or dried oregano); ½ teaspoon black peppercorns, lightly crushed; 1 small red onion, peeled and cut into ⅛-inch slices; 2 to 4 jalapeño chiles, quartered (seeded for less heat); 2¾ pounds carrots, peeled and cut on a bias ½ inch thick; 8 garlic cloves, peeled; 4 small dried red chiles (optional)