- 2 unwaxed or peeled cucumbers
- 1 small onion
- 1 clove garlic, minced
- 1 Tb fresh dill or 1 ½ tsp. dill seed
- 1 cup hot water
- 1 Tb salt
- 2 Tb honey
- 3 Tb cider vinegar
Slice each cucumber lengthwise into 8 sticks. Slice onion into rings. Alternate layers of cucumber and onion in a broad non-metal dish. Scatter dill and garlic on top. Mix water with honey and salt to dissolve; add vinegar and pour this brine over the cucumbers. Cover and refrigerate at least 6 hours before using.
NOTE: When ready to replenish the pickle container, add 1 Tb vinegar and 1 rounded tsp of honey to the brine and add more sliced cucumber and onion as needed. Prepare a fresh solution after 2 or 3 batches have been made.
From American Wholefoods Cuisine by Nikki and David Goldberg