Pickled Vegetables

• 1 pound carrots, peeled and cut into 1/4-inch slices on the diagonal
• 1 head cauliflower, trimmed and separated into small florets
• 1 pound pickling cucumbers, unpeeled, washed and cut into 1/4-inch slices on the diagonal
• 3/4 cup chopped fresh oregano leaves
• 1 quart white vinegar
• 1/2 cup sugar
• 1/4 cup coarse salt
• 2 tablespoons cracked black pepper
• 6 red jalapeno chilies
• 6 green jalapeno chiles
• 2 heads garlic, cloves separated, peeled, cut in half lengthwise
• 1 medium yellow onion, sliced

1. Bring a medium saucepan of salted water to a boil, and blanch the carrots for 3 minutes.
2. Remove from the boiling water with a slotted spoon, and refresh in a bowl of iced water.
3. Drain and reserve.
4. Then blanch the cauliflower about 6 minutes, drain, refresh and drain again.
5. Place the carrots, cauliflower, cucumbers and oregano in a large nonreactive bowl.
6. Combine the vinegar, sugar, salt and pepper in a saucepan and bring to a boil.
7. Add the jalapeno chiles, garlic and onion and return to a boil.
8. Cook 1 minute longer, and pour over the vegetables.
9. Set aside to cool to room temperature.
10. Pour into three 1-quart glass jars and refrigerate as long as 1 month.

carrots, cauliflower, cucumbers, oregano, white vinegar, sugar, coarse salt, cracked black pepper, chilies, chiles, garlic, yellow onion

Taken from www.foodnetwork.com/recipes/pickled-vegetables-recipe2.html (may not work)