In a Pickle!

We're finishing off the Lasagna for dinner tonight. I'm taking advantage of not having to cook, and am going to put up my homegrown jalapenos,the hottest I've ever had! I'm also going to put up some Giardiniera,it's Italian pickled vegetables popular for Antipasti.
For the jalapenos, I slice them and pack them in sterilized jars with sliced or baby carrots and chunks of onion. Mix equal parts white vinegar and water in a saucepan add salt to taste and a few peppercorns. Bring the mixture to a boil and pour over veggies top each jar with a drizzle of olive oil. Seal tightly and allow to cure at least 6 weeks. Refrigerate after opening.
The Giardiniera, I used califlowerettes, baby carrots, pearl onions, celery chunks, garlic cloves, roasted red peppers, pitted Spanish olives, and pepperocinis. Mix equal parts white vinegar and water in a saucepan. Season with salt, sugar, whole cloves, peppercorns, and bay leaves. Add the first 5 veggies (the raw ones) to the mix and simmer for about 10 minutes. Distribute the veggies evenly into jars and top with vinegar water mix. Top each jar with olive oil and seal tightly. Allow to cure for at least 6 weeks. Mangiare!