Red Hot Carrots - cooking recipe

Ingredients

1 lb carrot, sliced into rounds
1 -2 pickled jalapeno pepper, chopped
3 teaspoons jalapeno pickling liquid
2 teaspoons oil, preferably canola or corn
2 teaspoons minced onions
2 teaspoons cumin seeds, toasted and ground
1 teaspoon white vinegar
1 clove garlic, minced
1 pinch sugar
salt

Preparation

Blanch the carrots in a pan of boiling water, drain and rinse in cold water.
Drain again.
In a nonreactive bowl, mix the remaining ingredients.
Add the carrots to the marinade and refrigerate, covered, for a least 24 hours.
Before serving, taste and adjust the seasoning.
if needed.
They will keep in refrigerator for several days.