Mix carrots, cauliflower, celery, red pepper and jalapeño in large bowl. Pack vegetables into two 2-cup (500 mL) canning jars. Set aside.
Step 2
In non-reactive saucepan (such as stainless steel), bring vinegar, 1½ cups (375 mL) water, salt, sugar, mustard seeds and peppercorns to a boil. Pour over vegetables.
Step 3
Apply lids and screw on bands loosely. Cool to room temperature, approx. 2 hr. Screw bands tightly. Store in refrigerator for up to 2 weeks.
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