Pickled Jalapenos

• 1 each green chili peppers jalapenos or serranos
• 1 each carrots
• 1 each cauliflower florets
• 1 each onions
• 1/4 each garlic
• 1 x spices
• 1 to 2 each bay leaves
• 2 cloves garlic cloves
• 2 each peppercorns
• 1 small cinnamon
• 1/4 teaspoon mustard seeds
• 1 x salt
• 1 x white vinegar

1. Slice the carrots in rounds.
2. Brake the coliflower in small pieces and cut the onions in chunks.
3. Cut garlics in such a way that the teeth are in halfs.
4. Punch them with a toothpick, so the flavor comes out.
5. If you want you can slice them in longitudinal cuts, which is the traditional way.
6. Heat a little bit of oil (like 3 or 4 tablespoons) and place all the vegetables at the same time and mix everything until all the vegetables are covered with a thin layer of oil.
7. Then fill the jars with the vegetables (the jars by then already have the spices and salt).
8. Apart, heat the vinegar and when it is boiling pour it over the vegetables.
9. Close the jars (following the traditional preserving instructions) and let them boil closed for 15 minutes.
10. Let stand the pickles for at least a week.

green chili peppers, carrots, cauliflower, onions, garlic, bay leaves, garlic, peppercorns, cinnamon, mustard seeds, salt, white vinegar

Taken from recipeland.com/recipe/v/pickled-jalapenos-34871 (may not work)