Easy Garlic Dill Pickles (No Canning Needed) | An Oregon Cottage

One medium cucumber sliced into rounds
4 cloves of garlic in thin slices
¼- ½ cup apple cider vinegar
3 tablespoons lemon juice
Salt (Himalayan Pink Salt fine)

Mix liquid ingredients together. Salt cucumber slices well. Pack cucumber
slices tightly into a small glass canning jar layering garlic slices in between
layers. Pour apple cider vinegar and lemon juice into container until liquid
covers the slices. Refrigerate overnight. Pickles can be refrigerated for up
to 4 days. Or marinate cucumber slices in salt, vinegar and garlic then use a
pickle press or weighted plate to press out excess liquid.
Makes 1-2 servings (1 vegetable)