No Cook Pickled Veggies

You will have to hide these jars for a week to keep family out! Goes great with salad, hamburgers, or any meal. For more ZING!leave one small jalapeño pepper with seeds, cutting small slits to release flavor. IIIIIIIIEEEEEEE!!!!!

• Ready In: 30 mins
• Yields: 4 quarts

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 white vinegar or 1⁄3 red wine vinegar
• 1⁄4 teaspoon canola oil or 1⁄4 teaspoon olive oil
• 1  teaspoon kosher salt

Directions

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 white, 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.