1 english cucumber, cut into small dice
16 oz plain whole milk yogurt
2 tbsp fresh chopped or 1 tbsp dried dill, optional
Juice of ¼ of a lemon
1 clove garlic, crushed
Salt and pepper to taste
Mix all ingredients in a bowl. That’s it. You’re done. Use this on chicken, lamb, in a pita sandwich, with grains, wherever you want a little healthy tang and crunch!
2 cups of preferred vegetables: red onion, radish, cucumber, fennel are all good choices, a mix or just one
½ cup white vinegar
1 cup water
1 tbsp sugar
1 tbsp salt
Cut your chosen vegetables into thin slices and place them into a bowl. Place water, sugar and salt in a saucepan. Heat until sugar and salt are dissolved. Add the vinegar and stir. Pour this pickling liquid over the vegetables and let it sit. These will last in the refrigerator for 5 days to a week.