My daughter loves pickles. She'd eat an entire jar at one time if I'd let her. Store bought pickles are loaded with sodium, though, so I try to limit her pickle passion to just a few at a time.
This easy recipe eliminates a lot of the salt found in most jarred pickles but still provides a zippy, crisp pickle taste. Honestly, I prefer these cukes to regular pickles.
Here's what you need:
A large jar (I reused a 2.5 quart Mt. Olive giant pickle jar)
3-4 cucumbers, peeled and sliced
1 white onion, sliced
dried dill weed
Pour in enough vinegar to cover the layers. Then top off with some water until the jar is completely full.
When the jar get low on pickles, slice up a few more cucumbers and add to the jar. I have been able to use the same jar for about 3 months before starting completely over.