Alisha has been eating pickles like it’s her job. Something about them having very few calories. I like to make my own food whenever possible, so I thought why not make some pickles. I am going to give basic ratios for this recipe and the basic steps to execute it. How many spices you use and which ones are up to you, but some of them are essential (I’ll note those ones).

What you’ll need:

• Pickling cucumbers sliced 1/4 inch thick
• Peppers (bell, banana, poblano etc.), julienned
• 1 onion sliced same size as pepper
• 2 cloves of garlic crushed
• 1 tablespoon salt (essential)
• 2 teaspoons celery seed
• 2 teaspoons fresh dill 
• 2 teaspoons crushed red pepper flakes (to taste)
• 1 cup sugar (essential)
• 1.5 cups distilled vinegar (essential)
• 1 cup water (essential)

Dissolve sugar and salt in vinegar and water mixture.  Add dill, red pepper flakes and celery seed and allow to steep for 1 minute then allow mixture to cool. Place garlic, peppers, onions and cucumbers in a clean airtight container. Pour cooled liquid into container until it covers the items to be pickled. Tightly seal container and store in the refrigerator for at least 2 days before eating. The longer you wait, the better the pickles will be. Enjoy!

This is the first time I’ve made these so I would love your feedback and how you've personalized the recipe.

Check out www.foodiefindsblog.com for more 'Foodie Finds'.