Fresh Kosher Dill Pickles
The flavor of pickles with fresh cucumber; marinated then served. These are truly
addictive for those of us who are dill pickle fans, and rather novel because they
are not canned or bottled in the traditional way: a quick pickle! I created this
recipe using fresh lemon juice, perfect for those not eating fermented foods.
Substitute champagne or white wine vinegar if you like.
1 cucumber, washed, alternating “striped” peel, then cut into 1/4 inch rounds
juice of 1 large lemon
1 ½ tbsp. mixed pickling spice
2 tbsp. minced fresh dill
2 large cloves garlic, peeled and crushed
1 tsp. crushed dried chili peppers
1 tsp. salt
water to nearly cover cucumber slices
Stir ingredients together in a bowl and let stand at least an hour before serving.
Cover and refrigerate leftover pickle.
The flavor of pickles with fresh cucumber; marinated then served. These are truly
addictive for those of us who are dill pickle fans, and rather novel because they
are not canned or bottled in the traditional way: a quick pickle! I created this
recipe using fresh lemon juice, perfect for those not eating fermented foods.
Substitute champagne or white wine vinegar if you like.
1 cucumber, washed, alternating “striped” peel, then cut into 1/4 inch rounds
juice of 1 large lemon
1 ½ tbsp. mixed pickling spice
2 tbsp. minced fresh dill
2 large cloves garlic, peeled and crushed
1 tsp. crushed dried chili peppers
1 tsp. salt
water to nearly cover cucumber slices
Stir ingredients together in a bowl and let stand at least an hour before serving.
Cover and refrigerate leftover pickle.
