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Ingredients
- 2 cups Water
- 1/4 cup pink salt
- 1/2 cup White Wine VInegar
- 1 1/2 cup Coconut Blossom Nectar
- large bunch fresh dill
- 6 cloves Garlic halved
- 1 teaspoon mustard seeds
- 1 teaspoon Fennel seeds
- 2 teaspoons Black pepper corns
- 1 kg Cucumbers washed and sliced thin on the diagonal
Whisk water, vinegar, salt and coconut nectar until dissolved. Divide the dill, garlic, spice and cucumbers into sterilized mason jars, packing tightly. Pour the brine on the veggies until completely covered. Seal tight and place in the refrigerator to marinate for 3 days. They are even better if they have been sitting for 1-2 weeks.