Ingredients:

  • 1 lb carrots, peeled and sliced into sticks
  • 2 jalapeño or serrano peppers, sliced into rounds
  • 3 cloves garlic, smashed
  • 1 tsp whole black peppercorns
  • 1 cup white vinegar
  • 1/2 cup water
  • 2 tbsp granulated sugar
  • 1 tbsp sea salt
  • 1 tsp cumin seeds
  • 1 tsp dried oregano

Instructions:

  1. Slice carrots into uniform matchsticks (about 2-3 inches long). Slice peppers into thin rounds and smash garlic cloves with the side of a knife. Divide the garlic and peppercorns evenly between the bottom of two sterilized pint jars.
  2. In a medium saucepan, combine the white vinegar, water, sugar, salt, cumin seeds, and oregano. Bring to a simmer over medium-high heat, stirring occasionally until sugar and salt have completely dissolved, then remove from heat immediately.
  3. Tightly pack the carrot sticks and sliced peppers into the jars. Pour the hot brine over the vegetables until they are completely submerged. Tap jars on the counter to release air bubbles, seal the lids, and allow to cool to room temperature before refrigerating for 2 hours.