Mexican Style Pickled Vegetables

We love the flavor of cumin seeds.  This is a hotter version of pickled vegetables.  I have slices of jalapenos in it, and a more spicy pickle than the plain Italian kind.  It will need to sit on the shelf a good six months to fully develop it's deliciousness.  Super easy, it's a boiling water bath canning project.
I cut up the vegetables after work, and then stored them in a covered container until nap time this morning.  While the girls are sleeping, I made the brine, filled the jars with vegetables and spices, and processed it.  I have enough for another canner load of it, but will save that until tomorrow.  I have more carrots, onions and chilis left, so I'll add another head of cauliflower to make it enough for a whole load.  The vegetables will be fine covered in the fridge until then.

Mexican Style Pickled Vegetables
2 pounds carrots peeled and sliced into 1/2 inch rounds
6 sliced jalapenos
3 Anaheim chilis deveined and chopped into 1 inch pieces
3 Passia peppers deveined and chopped into 1 inch pieces
2 chopped onions
2 C chopped celery

Into each sterilized jar, place 1/4 tsp each of cumin seed, coriander, black peppercorns, and mustard seed.  Add 1 small bay leaf, 1 dried chile de arbol, and 1/2 T minced garlic.  Fill jars with vegetables, packing as tightly as possible.  Add 1/8 tsp pickle crisp to each jar.  Top with boiling brine liquid:
3 C white vinegar
3 C water
1 T canning salt
Release air from jars by using a chopstick inserted in several places in the jar.  Readjust the liquid to achieve 1/2 inch headspace.  Wipe the rims with a clean wet cloth, and screw on lids and rims.  Process 5 minutes in a boiling water bath canner, starting the time when the water reaches a good boil after the jars are imersed in water.  Place processed jars on a thick towel not touching each other to cool.