Recipe of the week "Pickled jalapenos (escabeche)"

Pickled jalapenos (escabeche)
Ingredients:
1 pound of jalapenos, cut into rings
1 small head of cauliflower, cut into florets
3 carrots, peeled and cut into rings
1 small onion, cut into rings or slivers
6 cloves of garlic, minced (6 teaspoons)
1 tablespoon of canola oil
6 teaspoons of peppercorns
6 teaspoons of cumin seeds
6 sprigs of cilantro
2 cups of white vinegar
Salt
Water
Six pint jars, sterilized

Method:
1. Cook the peppers, carrots, cauliflower and onion in the oil on medium heat for ten minutes or until onion is clear.
2. In each jar, place the equivalent of 1 minced clove of garlic (1 teaspoon), 1 sprig of cilantro, 1 teaspoon each of peppercorns and cumin seeds.
3. Divide pepper mix between the six jars.
4. Add 1/2 cup of vinegar to each jar and then fill the rest of the jar with water, leaving 1/2 inch at the top. Add a dash of salt.
5. Seal and then give jar a good shake.
6. Refrigerate overnight and they should be ready within 24 hours. Will keep in the refrigerator for a month. Makes 6 pints