Taquería Style Escabeche

Directions

1. Prep the vegetables for pickling: Peel the carrots, then cut 1/4 inch slices on a diagonal bias. Seed the jalapeños, then cut 1/4 inch slices. Peel the red onion, then cut 1/4 inch slices.
2. Prep the pickling liquid: Use a medium saucepan (3 quart or larger). Add the vinegar, water, pickling salt, dried Mexican oregano, and lightly crushed black peppercorns.
3. Pickle the vegetables: Add the sliced carrots, jalapeños, and red onion to the pickling liquid. Cover saucepan with a lid. Bring to a boil over high heat then turn heat off and leave covered.
4. Toast the cumin seeds: Use a small skillet. Add the cumin seeds and toast over medium-high heat. Stir often until the seeds are golden and fragrant, then transfer to a small dish to cool. (1 to 2 minutes)
5. Prep each jar for pickles and pickling liquid: Add 1/2 tsp of toasted cumin seeds. Add 4-6 dried red chilis. Add 4 cloves of garlic.
6. Jar the pickles and pickling liquid: Uncover the saucepan with pickles and pickling solution. Divide the pickled carrots, jalapeños, and red onion evenly between both jars. Top each jar off with warm pickling liquid, leaving 1/2 inch of headspace in each jar. Seal each jar and refrigerate.
7. Pickles are ready-to-eat after resting overnight. Refrigerate for up to 1 month.