Quick Dill Pickles

1 cucumber, cut into bite sized pieces
1 large bunch dill, roughly chopped
4 garlic cloves, halved or smashed with side of knife
2 Tablespoons sea salt
1/4 cup vinegar
1 1/2 cup filtered water

Mix all in container. Cover and refrigerate 3-6 days before eating.
*You may want to taste the brine to check for saltiness and vinegar levels. Adjust to your taste.

Garlic-Dill Crackers

I was inspired by my grandmother's seasoned oyster crackers I used to eat as a child. I remember them being very strong in garlic, dill and salt. Sometimes I crave a savory, salty crunch and these hit the spot!

1 cup almonds, finely chopped (I used leftovers from almond milk)
1 cup oats, powdered in dry vitamix container
1/4 cup fresh dill
2 Tablespoons dried dill
1 teaspoon onion powder
2 garlic cloves
1-2 teaspoons sea salt, plus more for garnish
1/2 - 1 cup filtered water
1/4 cup chives, minced

Prepare almonds. Prepare oats. Combine remaining ingredients except chives in vitamix. Starting with 1/2 cup water, process until smooth and well combined. Add water as necessary to turn over and combine. Spread evenly and thinly on teflex dehydrator sheet. Sprinkle with chives and dust with an extra sprinkling of sea salt, if desired. Dehydrate 6-8 hours. Flip onto regular tray and score into desired shapes. Dehydrate 12 hours or until completely crisp.

Throw these on a salad for some crunch!