Pickled cabbage with jalapeno and carrots

1. Bring vinegar, sugar, ginger, salt, garlic and cloves to a
boil in a small saucepan. Stir until sugar has dissolved, then
remove from heat and let cool, uncovered, for 30 minutes.
Discard cloves.
2. Meanwhile, blanch carrots in salted boiling water for 30
seconds. Transfer with a large slotted spoon to a bowl of
ice water (to stop the cooking process). Lift out carrots with
slotted spoon and drain in a colander.
3. Blanch cabbage in the same pot of boiling water for 30
seconds, transfer to ice water and drain in colander.
4. Toss blanched vegetables together. Add celery and red
pepper strips. Add pickling liquid and toss well. Spoon into
a serving bowl and chill until needed.
5. Serve with green chillies.