We make these often and put them on sandwiches and snack on them with cheese all the time. They’re delish on breakfast sandwiches and all salads, and of course, a burger! If you’re a frequent pickle snacker, feel free to multiply the recipe.
WHAT YOU’LL NEED
1 big cucumber slice thin (we use a mandolin to make sure they’re all even)
1 TSP black pepper corns
1 TSP mustard seeds
1 TSP coriander seeds
2 TBSP salt
1 TBSP sugar
2-3 slices of lemon
1 fat garlic clove, smashed
3-4 sprigs of fresh dill
1 cup water
1 cup apple cider vinegar
1 cup white vinegar
Optional: Red pepper flakes
HIT IT
Add seeds, peppercorns, garlic, lemons, dill and cucumbers to a container that will fit in your fridge.
Combine water and vinegars. Whisk salt and sugar into liquid until it dissolves. Pour liquid over everything else. Keep in the fridge for a month, but you’ll probably eat them all before that!
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