McNeill's Mom's Lemon Dill Pickles
“Careful when you open a jar of these – the only way to stop eating them is to finish the jar.” – McNeill
When I took a bite of these cucumbers, I couldn’t believe how good they were.
I especially like this pickle recipe because it does NOT use vinegar, an amylase (enzyme) inhibitor. Although, apple cider vinegar has its benefits. Fresh dill could be used.
As with any recipe that uses lemons, make sure the lemons taste ‘right’ or taste good. Lemons can make or ‘break’ a recipe.
8 Pickling Cucumbers
½ Medium Onion
1 clove Garlic
2 teaspoon Dried Dill
4 teaspoon Sea Salt
4 cup Canning Jar (i.e. 1 Qt Canning Jar)
1. Squeeze the lemons.
2. Slice the onion, cucumbers, and garlic.
3. Add everything to the jar and fill up with water.
4. Shake well and enjoy in a couple days!
Note: Recipe calls for cucumbers. I put “8”, but it could take more/less. As many as you can fit in a 1 Qt jar and still be able to shake.