Makes two quarts of flavorful sweet pickle chips that store well in the fridge or can be steam canned according to your local Master Food Preserver Extension office guidelines. Using pickle-specific cucumbers minimizes prep work and ensures a crunchy result!

Ingredients

2 pounds Boston Pickling cucumbers

10 cloves of garlic

12 dehydrated spicy garden peppers (cayenne, jalapeno etc.)

3 cups of vinegar (white,apple cider, or a combination)

2 cups of white sugar

1 tsp turmeric powder 

1 Tablespoon mustard seed

Slice Cucumbers ¼ inch thick, peel garlic cloves. Arrange in a jar with dehydrated peppers.

Pour vinegar and sugar into a saucepan over high heat. Bring to a boil, stir in turmeric and mustard seed.

 Carefully pour into jars, making sure to completely submerge contents (use canning funnel for safety). Once cooled to room temperature, tightly secure the lid and refrigerate. 

Pickles are ready to enjoy in a week and store in the refrigerator for up to six months!