Name: Ninfa’s spicy pickled carrots
Yield: 2 pints
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; 1 pound carrots, cut into thin rounds; 1/4 cup slivered onions; 1 garlic clove; 1 jalapeño, seeds and stem removed, sliced