Quick Spicy Garden Mix Pickles (Refrigerator Method)

Ingredients

• 8 kirby cucumbers, sliced thick
• 2 cups cauliflower florets
• 1 cup fresh jalapeno or pickled jalapeno pepper, sliced
• 1 1/2 onions, sliced
• 2 carrots, sliced
• 2 celery ribs, sliced
• 3 1/2 cups pickle juice, from dill pickles
• 3/4 cup sugar
• 1/2 cup jalapeno juice, from pickled jalapenos
• 8-10 dried hot red chili peppers
• 5 garlic cloves, peeled
• 1 teaspoon celery seed
• 1 teaspoon mustard seeds

Directions

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.