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.