Prepare the vegetables: Peel and cut celery and carrots in 1 in. pieces. Clean the cauliflower and cut in florets of also 1 in. approximately. Cut the jalapeño peppers in 0.5 in rounds, and lastly, cut the garlic by half width-wise and without peeling it.

In a big pot combine the vinegar, salt, sugar, cinnamon and turmeric and bring and heat it up for everything to dissolve. Whenever it starts to boil add the vegetables and let it come to a boil again.

Let it simmer for about 10 minutes. You will want your veggies to be cooked 'al dente', i.e. cooked, but with a certain crunch.

Let it cool and preferably let it rest for a couple of days. However, should you prepare your veggies last minute -just like I did-, then just let it cool before serving. Store in the fridge.