Spicy Pickled Carrots

Instructions

1. Prepare the vegetables
   Peel and cut the carrots into sticks about 3-4 inches long and ¼ inch thick. Slice the onion into rings. Lightly crush the garlic cloves with the flat side of a knife. Slice the jalapeños into rings, removing seeds for less heat if desired.
2. Blanch the carrots
   Bring a large pot of water to boil. Add the carrot sticks and cook for 5 minutes until slightly tender but still crisp. Drain immediately and rinse with cold water to stop the cooking process.
3. Prepare the pickling liquid
   In a large saucepan, combine the vinegar, water, salt, peppercorns, bay leaves, oregano, and cumin seeds. Bring to a boil over medium-high heat, stirring occasionally to dissolve the salt. Once boiling, reduce heat and simmer for 2 minutes.
4. Combine vegetables and brine
   Place the blanched carrots, onion rings, crushed garlic, jalapeño slices, and red pepper flakes (if using) in a large heat-proof container or divide among sterilized jars. Carefully pour the hot pickling liquid over the vegetables, ensuring they're completely submerged.
5. Cool and refrigerate
   Allow the mixture to cool to room temperature, then cover and refrigerate. For best flavor, let the carrots pickle for at least 24 hours before serving. They will keep refrigerated for up to 1 month.