1 clove garlic
1 pt. salad oil
1 bay leaf
1 pinch oregano
2 tsp. salt
5 lg. cloves garlic
1 pkg. carrots, sliced
1 lg. onion, chunked
3 dozen fresh jalapeno peppers
1 sm. head cauliflower, separated into flowerettes
Vinegar

Combine 1 clove garlic, oil, bay leaf, oregano and salt. Heat until garlic browns. Add 5 cloves garlic, carrots, onion and jalapenos. Cook a few minutes. Add cauliflower. Cook, stirring occasionally, until color of pepper changes. Skins will blister a little. Pour off excess oil and add enough vinegar to cover and bring to boil. Pack in sterilized jars and seal.