Stan's Spicy Pickle Mix

Ingredients: Pickles, Onion, Carrots, Peppers, Hot Peppers, Black Pepper Corns, Garlic, Other
spices.

To start, I buy a large jar of whole pickles, usually from Wal-Mart is the cheapest.
Drain the brine into a pan and put it on the stove.  ( Low Heat ) You do not want to boil it, just
warm it.
Then into the brine I put about 2 or 3 good sized onions cut in to large pieces.. Usually just
quartered and separated. Some fresh cut garlic. A couple cloves should do, and last about 1/8 cup
of whole black pepper corns. Let the mixture continue to warm while you work with the rest of
the ingredients.

Hot Peppers. I usually use a can of whole jalapeno peppers and a jar of sliced ones. Drain some
of the juice from the can into the pickle brine on the stove. Then cut the whole peppers into
halves or quarters and put back into the pickle jar. Use about « to 1 cup of the sliced peppers and
put them into the jar also. ( BE CAREFUL! - Hot pepper oil can burn eyes and skin so take
proper precautions! )

Next, Carrots. I usually use a bag of baby carrots that have been skinned. If you wish, you can put
them in whole or cut them however you like.. I put in some cut, some whole.

Regular peppers, Red, Yellow, Green, what ever you like or have on hand.. About 2-4 good sized
ones for a large jar. Clean and cut them how ever you like. I usually leave them in pretty large
pieces so people can grab them easily with tongs when serving. Once cut, put in the jar.

Next add another 1/8 cup of black pepper corns to the jar.

The Pickles. I cut them unto quarters, and some times into hamburger slices, it is up to you, then
place back into the jar.

Once that is all done, I place the jar in the kitchen sink and fill the sink with as much hot water as
it will hold with out over flowing the sink or flooding the jar... This helps warm the jar to prevent
it from breaking when the hot brine is added back into it. Move the warm brine and its
ingredients over by the sink on a hot pad if needed.. Use a slotted spoon and spoon the onions,
garlic and peppercorn into the jar...  I then ladle the brine into the jar pouring it onto a large metal
spoon that I place in the jar. I have heard this also helps lesson the chance of the glass jar from
breaking. Fill up the jar with all the brine or as much as it will hold leaving a small air gap at the
top... If it doesn't cover all the ingredients don't worry.

Once that is done, put the lid back on the jar tight, drain the water from the sink and allow the jar
to cool for about an hour.. Then ( Carefully!  It is a glass jar, it will break if dropped!  ) shake the
liven heck out of it and place in the fridge... Leave in the fridge for at least 3 days or longer. 
Each time you get a chance, give it a shake.  The longer you leave it in the fridge, the hotter it
gets as the pickles and other ingredients soak up the hot pepper and spices.. 
I think that is about it..  Serve it how ever you like, Out of the jar w/ tongs or in a relish tray. Just
be sure to warn anyone else that it is hot and spicy.  Each time I make it, I experiment a little. 
Add or delete ingredients as you wish. Play with it and make it your own. 

Oh! In case your wondering, the "Other spices" I listed in the ingredients are the ones used in the
pickles and hot peppers when they were canned.

Have fun and enjoy...

Stan