STOVETOP DILL PICKLES
Want excitotoxin-free pickles in a jiffy? Here is a quick recipe that will do the job nicely.
2 small grape leaves, or chard or beet leaves
3 C. water
2 t. dry dill herb (or 2 fresh dill heads)
1/2 t. dill seed ground
1 bay leaves
1 tablespoon salt of choice
4 large cloves garlic, sliced thinly
1 C. lemon juice
2 C. cucumbers sliced in 1/3 inch wide rounds
Combine all ingredients EXCEPT cucumber rounds in a sauce pan and bring to a boil. Simmer for 20-30 minutes. Then return it to a full, rolling boil. Place the cucumbers in sauce pan leave the cover off and remove from the heat. Allow to sit in the hot liquid for about 8 minutes.