Ingredients
- 3 cups cucumber, grated
- 2 red pepper, grated
- 1 sweet onion, minced
- 1 tsp sea salt
- 1 tbsp mustard seed
- 1 tsp ground turmeric
- 1 tbsp fresh dill
- 1/4 cup brine from Bubbies Dills pickles
- filtered water
- 1 quart jar with lid
- cheesecloth or nut mylk bag
How to make it
- Ensure your jar and lid are clean and dry.
- In a large bowl, combine the cucumber, red pepper, onion, dill, turmeric, salt and mustard seed.
- Once everything is combine, begin to add it to your jar, ensuring it’s packed in tight.
- Pour the pickle brine into the jar, followed by filtered water. Fill until there’s only about 1 inch left from the rim of the jar.
- To release any air bubble on the sides, use a butter knife and line the sides of the jar.
- Cover the jar with a cheesecloth or nut mylk bag and secure it in place with an elastic band.
- Leave out for 3-4 days, then refrigerate and enjoy!
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