Spread out on a plate :
1 1/2 c sliced cucumbers
& put in the freezer for 30 min.
(to make the pickles crisp)

Put in a pot:
1 t dill
1/2 t celery seed

1/2 t coriander (optional)
1 bay leaf
1/2 t salt
1 t honey
1/4 c lemon juice
1 c water

& boil for 7 min.
Stir frequently.
Let cool 15 min.

After 30 min. in the freezer,
put the cucumbers in a bowl or jar.

When the Sauce is cooled,
pour over the cucumbers in the bowl or jar.
Stir the bowl or shake the jar (with a lid on it).

Soak overnight in the refrigerator to saturate the flavors.

Refrigerate in an airtight container for up to 3 days.


Goes in this recipe:

Kale Fennel Rice BowlKale Fennel Rice Bowl

Kale Fennel Rice Bowl