Mexican Style Pickled Vegetables

Mexican Style Pickled Vegetables 2 cups water 2 cups apple cider or white wine vinegar 2 teaspoons salt 1 tablespoon Sugar 1/2 teaspoon cumin seeds (optional) 2 garlic cloves, minced 1 jalapeno 5 medium carrots 1/3 head cauliflower 1 medium yellow onion Place water, vinegar, salt, sugar, cumin, and garlic cloves in a pot large enough to hold all ingredients. Bring to a boil. Slice jalapeno thinly. For a mild flavor, remove seeds. The more seeds, the hotter (spicier) the end result. (Rubbing your hands with cooking oil protects your hands from jalapeno heat.) Peel and slice carrots in 1/6-inch slices. Pull cauliflower into smaller florets. Cut onion in half and then in thin slices. Add vegetables to boiling mixture and return to a boil. Once boiling, remove from heat and when safe enough to handle pour into glass jars. Cover and refrigerate. Best after a few hours.