I made giardineira about 5 weeks ago. I used a simple sugar syrup and simple vinegar brine as my gram's recipe said to do. However, the recipe was old and blurred and I think I used too much of the syrup because it turned out way too sweet. I wanted a nice vinegar bite with a hint of heat and got really sweet with very little heat. I used carrots, cauliflower, celery, garlic, onions, and some pepperoncini--very few of these though. My in-laws from Texas are coming in a few days and are looking forward to a mildly spicy giarineira not a sweet mess. Can anyone offer help?