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Herbed Pickles
From Vital
Creations by Chad Sarno
3 cucumbers sliced
2 c raw apple cider vinegar
1 c water
1/2 T Celtic
Sea Salt
1 T peppercorns
4 bay leaves
6 cloves garlic
1 dried chili pepper, whole
2 sprigs of fresh oregano
T fresh dill seed
Slice the cucumbers and set aside. In a Quart sized mason jar, combine
all the spices and herbs, and pack in the slices cucumbers. Pour apple
cider vinegar in the jar until 2/3 full. Fill remaining space in the jar
with water. Tightly close the lid. Shake and refrigerate for 1 week to
pickle. [We've found them to be a nice snack even after only 24 hours
in the refrigerator.]
Also try to pickle garlic, bell peppers and zucchini. They're a great
addition to salads.
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