Prep the veggies: *Jalapeños- cut the stem off, cut in half lengthwise and remove the seeds. Feel free to wear kitchen gloves when handling the peppers. *Carrots- Peel and cut both ends. Then cut diagonally into thick slices (about 1/2 inch thickness).  *Cauliflower- cut into small bite size pcs, as close in size as possible to the rest of the veggies.

Cook the mix: Heat 3 TBSP of oil over medium-low heat. Once hot add the carrots first because they are tougher. Cook for about 5 minutes or until slightly softened. Stir as needed. Add the jalapeños, cauliflower, garlic and stir for another 5 minutes (You can cook them for a longer period of time to achieve your desired doneness.) When al dente, add the onion, aromatics, sugar, salt, liquids and mix well. Simmer for another 5 minutes. Remove from heat and let it cool down. 

When warm, add to the mason jar and allow it to cool completely.

Finally: Once cooled, cover tightly and place in the refrigerator. Allow it to pickle for 3 days before serving. Keep in mind, the longer it pickles, the better it tastes. Can keep up to 2-3 months in the fridge, tightly closed.