Ingredients:

• 4 cups distilled white vinegar (5% acidity)
• 2 cups sugar
• 2 cups water
• 1 tablespoon pickling salt (see recipe note)
• 1 tablespoon fennel seed
• 1 teaspoon celery seed
• 1 teaspoon crushed red pepper flakes
• 6 dried or fresh bay leaves
• 6 cloves garlic, halved
• 18 black peppercorns
• 1 medium cauliflower (20 ounces), cut into bite-sized florets
• 3 medium carrots (10 ounces), peeled and cut into 1/4-inch coins or half-moons
• 2 medium red bell peppers (10 ounces), cored and cut into 1x1/4-inch pieces
• 4 ribs celery (6 ounces), cut into 1/4-inch pieces
• 4 jalapeños (3 ounces), seeded and cut into 1/4-inch pieces