Pickle Recipes (LSCDL Recipes)

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Honey Dill Pickles (an LSCDL

Recipe)

4 unpeeled*

cucumbers, sliced paper thin

½ cup plus 2 tablespoons honey[1]

1 cup white vinegar

½ cup water

2 tablespoons dried dill weed

2 teaspoons white pepper

Place honey, vinegar, dill weed and pepper in a blender and blend until

the dill weed and pepper are essentially invisible. Pour over the

cucumber slices.

Use the water to rinse the remaining spices out of the blender container,

and add it to the mixture. Stir well.

Place a small plate or bowl on top of the cucumbers to be sure they are

completely submerged in the solution. Cover tightly, and keep at room

temperature for 12 hours. Chill. Wait at least overnight to eat. Keeps

for weeks in refrigerator.

Refrigerator Dills (an LSCDL

Recipe)

10-14 whole pickling cucumbers, approximately two inches

long

3 sprigs dill -or- 2 teaspoons dried dill weed

2 cloves garlic, pressed

½ cup fresh lemon juice

Cold water

If using dried dill weed, blend it with the lemon juice in a blender.

Otherwise, pack a sterilized jar with the cucumbers, dill and garlic,

alternating layers, leaving ¼ inch headspace.

Pour lemon juice over cucumbers and fill jar with cold water. Seal and

refrigerate for about two weeks.

These will keep at least six weeks after they are dilled.

Variation: use thinly sliced cucumbers, and follow the directions for the

honey dills.

* Unless you are well healed, peel the cucumbers

first.

[1] If honey is not well-tolerated, substitute water,

with saccharin equivalent to the honey, about three teaspoons.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

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