Raw Dillies
14 Pickling Cukes (3") sliced long
4 Sprigs fresh dill
1/2 cup Apple Cider Vinegar
3 Whole Cloves
1/2 lemon juiced (squeezed)
2 cloves garlic crushed open
pinch of sea salt
Cold water to cover
Pack a sterilized jar with pickles, dill, cloves and garlic and cover with water, ACV and lemon squeeze. Cover with lid set in hot sun for a few hours (2-4hrs) to let the flavours marinate - then refrigerate - will keep up to 4 weeks. Use raw Cauliflower, Carrots, Green Beans, and Red Bell Pepper slices to make veggie pickles. Pickled raw beans as a garnish for fresh tomato/celery juice are delicious (remember to snap the ends off your beans!).
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