An easy icebox pickle recipe that comes together in minutes. Perfect for bulgogi, wraps, sandwiches etc.
1 Tbs dried dill 1 cup apple cider vinegar 1/2 cup sugar 1/2 cup water
Chop cucumber and carrots into spears. Slice the onion into thin slices or wedges. In a bowl add sugar and water and stir until sugar dissolves. Add vinegar and dill. Pack 1-2 jars (depends on what size you use) with the veggies as tight as possible and pour liquid ingredients to cover veggies. Place lid on and refrigerate until ready to use.