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Make it: easy sweet & dill pickles

Last week I yearned for the refrigerator pickles my mom used to make when I was small, so I made up a big batch, slightly altering the recipe. I tend to like them sweet and sour and dill all at the same time. I brought them to a party and they were a big hit there, as well as around my house. Super simple. Enjoy!

Begin: boiling water and pouring it into your pickling jars to sit while you mix up the recipe. At the last minute, dump out the water and pour the pickles in before refrigerating.

You will need:

2 large jars or 4 small jars with tight-fitting lids

6-9 good-sizes pickling cucumbers, sliced (depending on size, go with more if they are on the small side)

1-2 onions, sliced (try a Vidalia! or else regukar yellow onions will work great.)

2 cups of white vinegar

4 cups sugar (I used organic, unbleached coconut sugar for mine.)

1 bouquet of fresh dill, loosely chopped

1 tablespoon of mustard seed (optional)

1 tsp salt

1 tsp black or white pepper

Directions:

Put all cucumber and onion slices, mustard seed, and dill in a big bowl.

Bring vinegar to a slow boil and dissolve the sugar, salt, and pepper into it until it is a think, boiling liquid.

Pour vinegar/sugar liquid over cukes and onions mixture, and let it stand for a few moments just like that.

Empty the hot water from your glass jars, put pickle mixture in jars, seal tightly. Leave in fridge for 3 days without opening, then nom nom nom!

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Yeshe Rabbit is a practicing herbalist, collector of folk medicine wisdom, and herbal alchemist. Her recipes and remedies are based on everything from scientific studies to intuitive revelations and “old wives tales” that work. She teaches The Witch’s Garden herbalism classes in Oakland, California, and at her store, The Sacred Well, offers consultations in person and via telephone, and gardens by moonlight.

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