Onion Dill Pickles

1/2 English cucumber sliced in 1/4” rounds

A few slices of red onions

3 cloves of garlic halved

A few sprigs of fresh dill

1-1/2 tsps dill seeds

1/2 tsp large course chunk salt

Place ingredients in 500ml mason jar.

1-1/4 cups water

1/2 cup vinegar

2 tbsp cane sugar

Bring to a simmer for 1 minute. Pour over ingredients in mason jar to just 1/2” below the top, you‘ll have a little left over. Seal up and leave on counter until cooled. Let it pickle for 12-24 hours before eating. Keep in the fridge.


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