Pickled Mexican Mixed Vegetables

Ingredients

• 1 cup jicama, peeled and cut into 3-inch pieces
• 3 medium carrots, peeled and cut crosswise into 1/3-inch slices
• 8 radishes, quartered
• 1 medium yellow onion, peeled and cut into 1/2-inch wedges
• 2 jalapeño peppers, quartered lengthwise, seeds and stems removed
• 1/2 cup cilantro, chopped
• 2 Simply Organic® Bay Leaves
• 1 cup water, divided
• 1 tablespoon Simply Organic® Garlic Salt
• 1/2 teaspoon Simply Organic® Oregano
• 1 tablespoon cane sugar
• 1 1/2 cups white vinegar