Do you know what can be wonderfully tasty? Pickles! Not just any pickles, but ones that you make yourself from in-season local veggies.

After hitting up our local farmer’s market, we came home with gorgeous cauliflower and carrots with the intent to turn them into pickles.

Beautiful multi-colored carrots. They tasted like candy.

First carrots I ever purchased with the tops still attached!

Delicious white, purple, and green cauliflower.

While you can make refrigerator pickles from scratch, I chose to use mixes that I picked up during a trip to Cook Forest, Pennsylvania previously.

Ready to go pickle mixes

We also have a collection of flip top glass jars that are perfect for refrigerator pickles. I filled them up with a combination of carrots and cauliflower and then modified the recipe to make a partial batch. The mix called for a gallon of vegetables, which is way more than I had.

Veggies chopped and ready to pickle.

The dill pickle mix has a few more days to marinate, but the bread and butter type mix has already been taste tested and given a seal of approval. I’m sure they won’t last long.

Ready to marinate!