Quick Spicy Garden Mix Pickles (Refrigerator Method)

• 8 kirby cucumbers, sliced thick
• 2 cups cauliflower florets
• 1 cup fresh jalapenos or 1 cup 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

1. Place cucumbers, cauliflower, and jalapenos (if using pickled ones) in a mixing bowl.
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. Mix hot brine mixture with cucumbers in the mixing bowl, stirring to blend.
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. Pickles not suitable for canning or freezing. Store unused pickles in the refrigerator.

kirby cucumbers, cauliflower florets, fresh jalapenos, onions, carrots, celery, pickle juice, sugar, jalapeno juice, red chili peppers, garlic, celery, mustard seeds

Taken from www.food.com/recipe/quick-spicy-garden-mix-pickles-refrigerator-method-252952 (may not work)