No Cook Pickled Veggies - cooking recipe

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

Preparation

I recycle using clean glass quart jars from Classico Spaghetti or Mayo-run through dishwasher let cool totally.
Add salt first.
Fill each jar in layers of onions, carrots, and bell peppers.
Drop in 1 bay leaf, and 3 garlic cloves.
Slice each jalapeno pepper in half, carefully remove seeds (wear gloves).
Place 6-8 slices for a layer.
Repeat veggies in layers.
Pour water, then vinegar red or white, and oil.
Seal lid on tightly.
Place in refrigerator for at least a week.
After three days invert jars.
As veggies disappear more can be added to liquid.
Keep refrigerated.