Cut the ends off of the onions and remove the skin. Cut in half and then slice thinly.

Peel and thinly slice the carrots into coins.

Cut the tops and ends off of the beets, and slice the skin off. Cut the beets in half and slice the beets into coins.

Cut the cauliflower into bite-sized pieces.

Roughly chop the cilantro.

Set aside a very large mixing bowl.

Fill a large saucepan with three inches of water and bring it to a boil. Add the onions and cook for 30 seconds. Drain into a strainer and immediately rinse with cold water. Place in the mixing bowl.

Bring a small saucepan with 2 cups of water to a boil. Add the sliced beets, reduce the heat to medium, and cook them for 20 minutes, or until they’re tender.

Scoop the beets out of the water with a slotted spoon and transfer them to a strainer. Do not drain the water the beets were cooked in.

Run cold water over the beets until they cool down. Add them to the mixing bowl with the onions.

Fill the large saucepan with three inches of water again and bring to a boil. Add the carrots and cauliflower and cook for 10 minutes.

Scoop the carrots and cauliflower out of the water with a slotted spoon and transfer them to a strainer. Run cold water over the veggies until they cool down. Add them to the mixing bowl with the onions and beets.

With all the veggies in the large mixing bowl, you’re going to add: beet cooking liquid, canned jalapeños, water, vinegar, salt, pepper, oregano, and chopped cilantro.

Toss with tongs to combine all the ingredients

Allow the mixture to sit at room temperature for two hours, and then transfer veggies and the liquid to air-tight containers. Store in the fridge.