Just a nice, simple salsa for any time of the year. It’s also very versitle (I wrap it in spinach leaves, put it on raw zuchini slices, and corn torilla chips. Heck I just ate a bowl plain with a spoon) and keeps well.
light and refreshing
thick and creamy,sweet and spicy
“Careful when you open a jar of these – the only way to stop eating them is to finish the jar.” – McNeill
This recipe compliments of David McNeill. It was adapted from ‘Tasty Vegan Delights’.
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.
My 6 year old is craving fats lately so I made this for her as a smoothie. I made too much (it was too heavy for me), and poured the rest into popsicle makers. She ate one for breakfast.