Step 1

Peel and slice the carrots into 1/2 inch rounds. Slice the jalapeno, keeping the seeds intact. Slice the red onion.

Step 2

In a large pot, bring the water, vinegar, vegetable oil, cumin, oregano, salt, and pepper to a rapid boil over high heat. Add the sliced vegetables and continue to boil for 5-10 minutes depending on how crunchy you like the carrots (I boiled for only 5 minutes).

Step 3

When the carrots have cooked to your desired texture, turn off the heat and carefully transfer the vegetables and all of the brine to heatproof containers. Refrigerate for about 24 hours to let flavors develop.