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Chilled Garlic Pickle


Makes 1 -2 servings (1 vegetable)


1 medium cucumber, sliced into rounds

4 cloves garlic, cut in thin slices

¼ - ½ cup apple cider vinegar

3 tablespoons lemon juice

Salt to taste


Mix liquid ingredients together. Salt cucumber slices. Pack cucumber slices tightly into a small glass canning jar layering garlic slices in between layers. Pour apple cider vinegar and lemon juice into container until liquid covers the slices. Refrigerate overnight. Pickles can be refrigerated for up to 4 days.

Variation: Marinate cucumber slices in salt, vinegar and garlic, then use a pickle press to weighted plate to press out excess liquid.



Tongs can be used to juice a lemon. Just place the lemon in between and press. Voila!


To remove the smell of garlic from your hands rub them on stainless steel.


To prevent water from boiling over rest a wooden spoon across the pot of boiling water

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