One of my all time favorite snacks is the trusty dill pickle. I've always got a jar in my fridge half eaten. My favorite grocery store brand is Mt. Olive. I love them. Get a jar next time you're out.
This quick pickle recipe is so yummy and quick to make for a snack. I love buying those little bags of Persian cucumbers. My mom introduced them to me a couple of years ago and I've been buying them ever since. I buy them at Whole Foods or Trader Joe's, but I think you can get them at most grocery stores. They're so flavorful and don't have a lot of slimy seeds in the middle. —Brussels Sprouts for Breakfast
What You'll Need
baby Persian cucumbers (or 1 English cucumber)
drop toasted sesame oil
rice wine vinegar
granulated garlic powder
dried dill weed
lack or white sesame seeds
Slice up the cucumbers first. Remove the ends, and slice into sticks. If you're using the baby cukes, cut in quarters. For an English cucumber, time the ends, slice into thirds, and then cut into sticks.
Toss the cucumbers in the toasted sesame oil, sesame oil, miring, rice wine vinegar, lemon juice, garlic powder, dill weed, sesame seeds and salt. Let sit 5 minutes before serving.