BRINE:

2 1/4 qts. water
3/4 c. canning salt
2 1/2 c. white vinegar

Boil brine. Pack carrots, cauliflower, onions, green pepper, celery, garlic (3 or 4 cloves), 2 jalapeno peppers per quart, 1 alum per quart. Pour brine over vegetables and seal jars.