No Cook Pickled Veggies

• 2 -3 large onions, sliced ring separated
• 12 carrots, sliced
• 2 bell peppers, chopped chunky
• 1 lb jalapeno pepper, de-seeded
• 3 cucumbers, peeled and sliced
• 8 bay leaves, 2 per jar
• 12 garlic cloves, 3 per jar
• 2/3 cup water
• 1/3 white vinegar or 1/3 red wine vinegar
• 1/4 teaspoon canola oil or 1/4 teaspoon olive oil
• 1 teaspoon kosher salt

1. I recycle using clean glass quart jars from Classico Spaghetti or Mayo-run through dishwasher let cool totally.
2. Add salt first.
3. Fill each jar in layers of onions, carrots, and bell peppers.
4. Drop in 1 bay leaf, and 3 garlic cloves.
5. Slice each jalapeno pepper in half, carefully remove seeds (wear gloves).
6. Place 6-8 slices for a layer.
7. Repeat veggies in layers.
8. Pour water, then vinegar red or white, and oil.
9. Seal lid on tightly.
10. Place in refrigerator for at least a week.
11. After three days invert jars.
12. As veggies disappear more can be added to liquid.
13. Keep refrigerated.

onions, carrots, bell peppers, jalapeno pepper, cucumbers, bay leaves, garlic, water, white vinegar, canola oil, kosher salt

Taken from www.food.com/recipe/no-cook-pickled-veggies-108934 (may not work)