Ingredients

• 2 small Kirby cucumbers, cut into spears
• 1 large garden cucumber, cut into 1/2¿inch thick disks
• 1 red bell pepper, cut into 1-inch pieces
• 1/2 head cauliflower, chopped into 1-inch pieces
• 1 cup pearl onions
• 2 cups white vinegar
• 1 cup sugar
• 2 tablespoons yellow mustard seeds
• 1 tablespoon celery seeds

Instructions

1. Watch how to make this recipe.
2. Mix the Kirby cucumbers, garden cucumber, bell pepper, cauliflower and pearl onions in a large glass jar with a lid.
3. Put the vinegar, 1 cup water, the sugar, mustard seeds and celery seeds in large pot. Bring to a boil over high heat, and then use a funnel to pour the pickling over the vegetables to cover completely. Let cool to room temperature, then cover tightly and refrigerate for at least 2 hours before serving.
4. The pickles will keep, refrigerated, up to 2 weeks.