Mexican Pickled Vegetables

jars (my batch made 5 pints)

cauliflower, broken into florets

red sweet pepper, cut into strips

or 3 c. baby carrots, or sliced adult carrots (I used 2 cups)

celery, cut into 1 inch slices

small whole onions, or 2 medium onions, quartered (I used the medium onions)

pickling salt (do not use table salt)

Pickling Solution:

distilled white vinegar, 5% acidity

water

sugar

For Packing in Jars:

garlic cloves, peeled (I used 1 per jar)

chile peppers, dried or fresh (I used 2 dried chiles de arbol per jar)