Cut vegetables into bite sized portions.

Cauliflower: cut into 1 inch or smaller florets.

Carrots, Cucumbers, and Jalapenos: slice into ¼ inch or smaller. (don’t cut them too thick as they could be difficult to bite into later!)

Once all the vegetables are prepped place them into your food safe container or jar.

Layer the vegetables as you go to distribute evenly throughout the container.

Combine white vinegar, rice vinegar, water, sea salt and sugar in a small saucepan. Stir to combine and turn heat to medium. As it heats up stir the mixture every so often so that the sugar doesn’t burn.

Once the brine has come to a rolling boil and the sugar has dissolved, turn the heat off.

Be very careful in this next part. If you are not experienced, place your container full of your vegetables in your sink, put the funnel (if needed) in the container and slowly pour the pickle brine into the container of vegetables.

Make sure you have at least 2 inches of space from the top of the container.

After the pickle brine is in, add your hot sauce.

If you find that the liquid is not fully covering your vegetables at this point, top off with some filtered water and stir everything together.

Let the vegetables cool down on the counter before placing them in the refrigerator. For approximately 1 to 2 hours. Once cooled down, place it in the fridge for another 1 to hours until cold.

When the vegetables are cold, they are ready to enjoy!