Spiralized Refrigerator Quick Dill Pickles

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 1/2 Cucumbers
  • 2 tbsp Dill fronds, fresh
  • 1/2 Red onion

• Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 2 tsp Kosher salt

• Oils & Vinegars

  • 1 cup Apple cider vinegar

• Liquids

  • 1 cups Water

Found on foodiecrush.com

Description

Ingredients

• 1½ - 2 cucumbers
• ½ red onion, skin removed and halved
• 2 tablespoon fresh dill fronds, chopped
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cups water
• 1 cup apple cider vinegar

Directions

• Cut the ends off of the cucumbers and cut in half lengthwise. Spiralize the halves using your spiralizer’s setting to make discs (on the Inspiralizer use blade A). Use a pair of kitchen scissors to cut the cucumbers into 4-5 inch pieces. Set your spiralizer to the setting for long thin strips (blad A on the Inspiralizer) and spiralize the half onion. Use kitchen scissors to cut the onions into 2-3 inch lengths.
• Pack the cucumbers and the red onion into a quart jar with the chopped dill fronds. Season with the kosher salt and freshly ground black pepper. Mix the water and vinegar together and pour into the jar. Cover tightly with a lid and refrigerate for at least 30 minutes up to 4 hours. Cucumbers will last for 1 week or more in the refrigerator.