The recipe:
First, buy a jar of your favorite pickles - gherkins, bread & butter, kosher dills, whatever floats your boat.
Eat pickles. Reserve jar and liquid (refrigerate until ready to use).
Buy a cucumber, preferably an unwaxed one. Wash well, cut into spears or rounds, and pack into the reserved jar full of pickle juice.
Wait at least a few days before sampling. Two weeks is a nice stretch of time.
Enjoy!
Posted on Minxeats.com.
