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Export 7 ingredients for grocery delivery
Step 1
Peel and slice the carrots into ¼-inch thick slices. Slice the red onion and jalapeño into ¼-inch thick slices as well.
Step 2
Add the water, vinegar, oil, cumin, oregano, salt, and pepper to a pot. Bring the brine to a boil.
Step 3
Carefully add the sliced vegetables to the boiling brine, then continue to boil for about 5 minutes.
Step 4
After boiling for 5 minutes, remove the pot from the heat and carefully transfer the vegetables and all of the brine into jars or another heat-proof container.
Step 5
Store the pickled carrots in an air-tight container in the refrigerator for 3-4 weeks.
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