Petes Total Food

Crunchy, tangy, and perfectly seasoned—these homemade pickles are quick to make and way better than store-bought. Once you try them fresh, you won’t go back. Cook Time: 15 Minutes  |  Makes:  Plenty of pickle slices  |  See Full Video Below

Ingredients:

• 4 to 6 Small Cucumbers
• 4 Cloves of Garlic
• 1 Cup Water
• 1/2 Cup White Vinegar
• 1 1/2 Tbsp Salt
• 1 Tbsp Sugar
• 1 1/2 tsp Black Peppercorns 
• 1 tsp Mustard Seed
• 1 Tbsp Fresh Dill
• 1 Bay Leaf
• 1/4 tsp Turmeric

Directions:

• Chop cucumbers 1/4 to 1/2 inch thick and add to 1 quart mason jar along with the garlic (crushed), dill, peppercorns, mustard seed, turmeric and the bay leaf
• In a small pot warm 1/2 cup white vinegar and 1 cup water along with 1 1/2 tbsp salt and 1 tbsp sugar
• Don’t bring to a boil, just let the water get warm
• Once the salt and sugar is dissolved pour into the jar and seal the lid
• Let the pickles sit for at least a few hours, but if you let them sit for a few days they will taste even better, enjoy!