- 1 clove garlic, cut in half
- 4 small cucumbers (pickling cucumbers (Kirby) work best)
- 5 sprigs of fresh dill
- 1 tsp of cumin seeds - optional
- 1 tsp. caraway seeds - optional
- 1 cup lemon juice
- 3 tbsp apple cider vinegar (with mother in it)
- 1 cut in half jalapeno (won't make spicy if used over next few days)
- 1/2 cup water, approximately
Instructions
- Place garlic and cut jalapeno and spices in a quart jar.
- Wash cucumbers and cut into thin slices - if have a mandolin - safely use that for thin slices.
- Place cucumber slices in jar along with rest of ingredients.
- Screw lid on jar and place in refrigerator. (I always give the jar a gentle shake before placing in frig – just to make sure ingredients are mixed well.)
- Use within a few days because no salt is in recipe to preserve.
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