Ingredients

4 medium lemon cucumbers

1 red bell pepper

1 small red onion

2 cloves garlic, thinly sliced

1 tablespoon salt

½ teaspoon celery seed

½ teaspoon mustard seed

½ teaspoon dried dill weed

½ teaspoon powdered ginger

½ cup sugar

1 cup apple cider vinegar

Directions

Slice the lemon cucumbers, bell pepper and onion into quarter-inch slices. Place the vegetables and the sliced garlic in a glass mixing bowl. Add the salt, mustard seed, dill, and ginger, tossing to coat. Let the vegetables sit for one hour. Combine the sugar and vinegar in a saucepan over low heat and stir continuously until the sugar dissolves. Remove pan from the burner and let it cool slightly. Pour the sugar and vinegar over the vegetables and allow to completely cool. Place the pickles in a quart jar, seal, and store in the refrigerator. These will last for two weeks and get better day by day!

— Niki Davis

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