Quick Spicy Garden Mix Pickles (Refrigerator Method)

• kirby cucumbers, sliced thick8

  sliced thick

• cups cauliflower florets↗2
• cup fresh jalapenos or 1 cup pickled jalapeno pepper, sliced↗1

  sliced

• onions↗1 1⁄2

  sliced

• carrots↗2

  sliced

• celery ribs↗2

  sliced

• cups pickle juice↗3 1⁄2

  from dill pickles

• cup sugar↗3⁄4
• cup jalapeno juice↗1⁄2

  from pickled jalapenos

• dried hot red chili peppers↗8 -10
• garlic cloves↗5

  peeled

• teaspoon celery seed1
• teaspoon mustard seeds1

Step-by-step instructions

1. 1

   Place cucumbers, cauliflower, and jalapenos (if using pickled ones) in a mixing bowl.

2. 2

   If using fresh jalapenos, place them in a large saucepan with the onions, carrots, celery, pickle juice, sugar, jalapeno brine, chile peppers, garlic, celery seeds, and mustard seed and bring to a boil.

3. 3

   Mix hot brine mixture with cucumbers in the mixing bowl, stirring to blend.

4. 4

   Pack mixture into a large container or jars and refrigerate for 1-2 weeks, stirring daily, until cucumbers are pickled but still crisp.

5. 5

   Pickles not suitable for canning or freezing. Store unused pickles in the refrigerator.