I made my first attempt at pickles recently, complete with lots of spices, raw garlic, and fresh jalapenos. They taste great but were not as crunchy as I like. They do however work perfectly as a relish in my favorite potato salad this summer. We have been eating it on repeat. I love being able to use less mayonnaise and adding lots of flavor.
Start with 4 to 6 large potatoes cut in half and boil until just soft but not mushy. When the skin starts to come off is a good gauge.
3 to 4 eggs hard-boiled
Once you have the potatoes and eggs boiled and cooled, cut them into bite-size chunks and place them into a large mixing bowl.
Next, chop up pickles, I used home-canned fresh garlic and jalapeno pickles. (Any dill pickles work.) I also add pickle juice. (usually about half of the jar.) Add as many as you like, I usually do about 1 cup.
3 to 5 large cloves of fresh garlic crushed, (or as much as you like, we like lots!)
Yellow mustard with the little mustard balls in it, I use about 1/4 cup
Just enough mayonnaise to cover the potatoes
Garlic salt and pepper to taste
Chill for at least 1 hour, overnight is best.
Make lots, cuz it goes FAST
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