No Salt Dill Pickles


1/3 cup water
1/4 cup onion, finely chopped
4 garlic cloves, finely chopped
2 Tbsp. dill seed
1 tsp. celery seed
1 Tbsp. pickling spices
2 tsp. mustard seed
5 small Kirby (pickling) cucumbers, cut into spears or "chips"
3/4 cup organic white vinegar

Combine water, onion, garlic and spices in a clean quart jar.

Pack cucumber spears or "chips" in the jar.

Fill jar with vinegar (leave 1/2-inch air space in top of jar).

Add lid and shake well to mix/circulate spices.

Place in refrigerator. Spears or chips can be eaten in 36 to 48
hours.

If you like things spicy, add 2 tablespoons of crushed red
pepper or 1 small jalapeno (thinly sliced). For REALLY HOT, add
1 sliced Habanero with seeds. (Handle Habaneros with care!!!)

Makes 32 servings.