Dill, Cucumber, and Ginger Pickles
1 organic English cucumber, sliced
Handful sliced ginger, as thin as possible
Handful chopped dill
3 to 4 chopped spring onions
Touch of salt
Rice vinegar to cover all ingredients
1 TB toasted sesame oil
Touch of date sugar or honey to cut acidity, optional
- Combine all prepped ingredients in a bowl and toss, then place in a jar making sure the liquid is covering all the ingredients.
- Refrigerator for a few hours and serve.
- Keeps in the fridge for a week.
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