Pickles

Good Eats Sour Pickles

Let it be known that these are incredibly good. Once you make one batch, you will never, ever want to eat another store bought pickle. I had no idea what I was missing.

Ingredients

• 1/2 onion, thinly sliced
• 2 medium cucumbers, thinly sliced (I use 4 of the locally grown crunchy cucs, the small ones.)
• 1 cup water
• 1 cup cider vinegar
• 1/2 cup champagne vinegar (couldn't find this so I've been using white wine vinegar with good results)
• 1/2 cup sugar
• 2 tbs + 2 tsp kosher salt
• 1 tsp mustard seeds
• 1/4 tsp turmeric
• 1 tsp celery seeds
• 1 tsp pickling salt
• 4 cloves garlic, crushed

Process

• Combine onions and cucs in a jar
• Combine all other ingredients sans garlic in a sauce pan
  • Bring to a boil for 4 minutes (your house will stink of cooking vinegar, open a window)
• Add liquid to pickle jar
• Add garlic on top

Cool to room temp, top off jar, then fridge for as long as needed (few months)

If the garlic turns blue, that is normal.