Trim the green beans, cut them into 1/4" pieces. Bring a pot of water to boil and steam the green beans for 10 minutes. Then let them dry completely.
Wash cauliflower florets, celery, English cucumber and carrots. Mix together and let dry completely.
Cut each Roma tomato into 8 pieces and put them in a large pot. Turn the heat on to medium and cook the tomatoes until fully soft.
Transfer the cooked tomatoes into a food processor or blender and blend completely until no chunks are left. If needed, mix the tomatoes in batches.
Transfer the tomatoes back to the pot and turn the heat on to medium and bring the tomatoes to simmer.
Simmer for 30 minutes. Turn the heat off and the tomatoes reach room temperature.
Once the tomatoes are at room temperature, add the garlic and jalapenos to them and stir well.
Next, add in the white vinegar and salt. Stir well.
Fill clean Mason jars with the dry vegetables and green beans and then pour the tomato mixture on the vegetables until the jar is completely full up to the rims.
Place the lids on the mason jars tightly and make sure they're fully sealed.
Let the jars sit in cold temperature for 10 days.
After 10 days, the Persian pickles are ready to eat.