Lemon-Ginger Tea Quick Pickles
Ingredients: 3 "baby" cucumbers, sliced into 1/4 inch coins 2 1/4-inch thick lemon slices, halved 1/4 pocket-size cerise onion, sliced into lean half-moons i bay leaf 1/2 teaspoon yellowish mustard seeds 1/4 teaspoon caraway seeds 2 bags Stash Tea Lemon Ginger Herbal Tea , divided use 1/4 loving loving cup kosher salt 1/2 loving loving cup water 1/2 loving loving cup white wine vinegar Directions: In a pocket-size bowl, toss together the cucumbers, lemon slices, onion, bay leaf, mustard seeds, caraway seeds as good as the contents of i Stash Tea Lemon Ginger tea bag. Place the mixture into i 1-pint jar. Set aside. In a pocket-size saucepan, household the remaining tea bag, salt, water, as good as vinegar. Bring to a rolling boil as good as whisk to dissolve the salt. Remove the tea bag. Pour over the vegetables inward the jar. Cover as good as refrigerate at to the lowest marking i twenty-four lx minutes catamenia prior to serving. Store, refrigerated u