dietary profile: Vegan, Vegetarian, Gluten Free
Tangy and refreshing, pickles are a treat as a snack, as a side, or sprucing up a sandwich. Short for quick pickles because they are ready to eat in just a few hours. Everett’s Oregano Fennel Fusion adds savoriness and a touch of heat to the sour brightness of the pickles.
Makes 8-10 servings
1 medium cucumber, cut into strips or wheels, whichever shape you prefer
2 Tbsp Everett's Oregano Fennel Fusion
1/3 cup cider vinegar
1/3 cup of water
4-6 sprigs of dill
- Peel the cucumber if you prefer, then slice into 3 inch long, 1/4 inch thick strips or wheels about 1/4 inch thick.
- Mix the vinegar, water and Fusion to make the brine for the pickles. Add salt and more vinegar to taste.
- Place the cucumber slices and optional dill into the brine.
- Allow the pickles to rest in the fridge for at least 4 hours, or even better, rest overnight.