Quick Spicy Garden Mix Pickles (Refrigerator Method)

Sue Lau's Note:

I just love this. It is so much better than what they sell at the market. Nice and crisp, too. Be sure to mix this in a bowl that can take some heat, such as stainless steel. Yummy! TNT

• Total Time: 168 hrs 25 mins
• Prep Time: 25 mins
• Cook Time: 168 hrs

Ingredients:

Yield: 2 quarts

• 8 kirby cucumbers , sliced thick
• 2 cups cauliflower florets
• 1 cup fresh jalapenos or 1 cup pickled jalapeno pepper , sliced
• 1 ½ onions , sliced
• 2 carrots , sliced
• 2 celery ribs , sliced
• 3 ½ cups pickle juice , from dill pickles
• ¾ cup sugar
• ½ 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. 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.