No Cook Pickled Veggies

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 2 -3 large onions, sliced ring separated
• 12 carrots, sliced
• 2 bell peppers, chopped chunky
• 1 lb jalapeno pepper, de-seeded
• 3 cucumbers, peeled and sliced
• 8 bay leaves, 2 per jar
• 12 garlic cloves, 3 per jar
• 2/3 cup water
• 1/3 vinegar or 1/3 red wine vinegar
• 1/4 teaspoon canola oil or 1/4 teaspoon olive oil
• 1 teaspoon kosher salt

Recipe

• 1 i recycle using clean glass quart jars from classico spaghetti or mayo-run through dishwasher let cool totally.
• 2 add salt first.
• 3 fill each jar in layers of onions, carrots, and bell peppers.
• 4 drop in 1 bay leaf, and 3 garlic cloves.
• 5 slice each jalapeño pepper in half, carefully remove seeds (wear gloves).
• 6 place 6-8 slices for a layer.
• 7 repeat veggies in layers.
• 8 pour water, then vinegar red or , and oil.
• 9 seal lid on tightly.
• 10 place in refrigerator for at least a week.
• 11 after three days invert jars.
• 12 as veggies disappear more can be added to liquid.
• 13 keep refrigerated.