Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Heat the vinegar, water, sugar, salt, and jerk seasoning to a simmer and remove from the heat to steep while you cut the vegetables.
Cut all of the vegetables.
Add the vegetables all at once into the pot with the pickling liquid.
Return the pot to the heat and bring the mixture back up to a simmer. Remove the pot from the heat as soon as the mixture reaches 200f.
Allow to cool to room temperature before transferring to a clean food storage container.
Cover, label, date and store refrigerated.
—