Mexican Style Pickled Vegetables

Ingredients

Place water, vinegar, salt, sugar, cumin, and garlic cloves in a pot large enough to hold all ingredients.
Bring to a boil.
Slice jalapeno thinly. For a mild flavor, remove seeds. The more seeds, the hotter (spicier) the end result. (Rubbing your hands with cooking oil protects your hands from jalapeno heat.)
Peel and slice carrots in 1/6-inch slices. Pull cauliflower into smaller florets. Cut onion in half and then in thin slices.
Add vegetables to boiling mixture and return to a boil.
Once boiling, remove from heat and when safe enough to handle pour into glass jars. Cover and refrigerate.
Best after a few hours.

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