Issue 1 – Summer

Get ready to tantalize your taste buds with the irresistible flavors of bread and butter lemon pickles. This delightful recipe brings together a harmonious blend of ingredients. The result? A jar full of pickles bursting with tanginess and a subtle hint of lemony goodness. Whether you add them to sandwiches, serve them as a side, or simply snack on them straight from the jar, these bread and butter lemon pickles are a true delight for pickle enthusiasts. Store the jar in the refrigerator to keep them fresh for several weeks, although they’re so delicious that they may not last that long!


Bread an Butter Lemon Pickles in a bowl.


  • 1 2/3 c water
  • 2 ½ tsp salt
  • 3 T turbinado sugar or coconut sugar
  • 1 tsp stevia
  • ½ tsp celery seeds
  • 1 tsp turmeric
  • 4 T lemon juice
  • Cucumbers
  • 2 cloves garlic, minced
  • 1/8 medium onion, chopped
  • 1 green onion, chopped
  • 1 quart size canning jar


Put water, salt, turbinado sugar, stevia, celery seeds, turmeric and lemon juice in small saucepan. Bring to a boil. While the brine is boiling, you can slice cucumbers into ½” rings. Put minced, garlic, onion and green onion in the bottom of the canning jar. Pack cucumbers into a quart size canning jar. When brine is boiling, pour brine into a jar to within ½” from top. Seal with lid. Keep it on the countertop to cool off and then put in refrigerator for 24 hours. After 24 hours, it is ready to eat. Keep it in a refrigerator. Good for few weeks.

A Chance To Educate and Inspire Others

What makes vegan picnics and social gatherings truly special is the sense of community they create. Sharing vegan dishes with friends and loved ones fosters a connection built on compassion, health, and sustainability. It becomes a chance to educate and inspire others about the benefits of plant-based living, while creating lasting memories together. Vegan picnics also encourage creativity, as you can experiment with new recipes, discover seasonal produce, and showcase the diversity of plant-based ingredients.

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