Spicy Pickled Carrots
Ingredients
- 3 cups white vinegar
- 1 cup water
- ¾ cup sugar
- 2 tablespoons pickling salt or fine sea salt (not iodized)
- 3 pounds small spring carrots, sliced on the diagonal 1/8 inch thick
- 1 medium red onion, sliced 1/8 inch thick
- 2 fresh jalapeños, sliced into rings 1/8 inch thick
- 2 teaspoons dried oregano, preferably Mexican, divided
- 2 teaspoons cumin seed, divided
- 2 large cloves garlic, halved
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