8 pickling cucumbers
½ medium onion
1 clove garlic
2 teaspoons dried dill
4 teaspoons sea salt
4 cups or 1 quart canning jar
1. Squeeze the lemons.
2. Slice the onion, cucumbers, and garlic.
3. Add everything to the jar and fill up with water.
4. Shake well and enjoy in a couple days!
“Careful when you open a jar of these--the only way to stop eating them is to finish the jar.” – McNeill
When I took a bite of these cucumbers, I couldn’t believe how good they were.
I especially like this pickle recipe because it does not use vinegar, an amylase (enzyme) inhibitor, although apple cider vinegar has its benefits. Fresh dill can be used.
As with any recipe that uses lemons, make sure the lemons taste ‘right’ or taste good. Lemons can make or break a recipe.
I put 8 cucumbers, but it could take more or less. It's as many as you can fit in a 1 quart jar and still be able to shake.
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© 2009-2020 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!