3 Persian cucumbers, sliced
¼ red onion, sliced
3 garlic cloves, chopped
¾ cup rice wine vinegar
⅛ cup coconut aminos
1 tsp pink Himalayan sea salt
1 tsp sugar
½ tsp ground black pepper
1 tbsp fresh dill

Combine all ingredients & add water until cucumbers & onions are just covered. Store in refrigerator for at least 6 hours before serving. Click here for more recipes.