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1- Buy *fresh* cucumbers, picked no earlier than the day before. They
must be crunchy and break in half when bent. A soft cucumber will make
a soggy pickle. A 4 litre basket will make about 6 1l jars.
2- Buy fresh dill weed with lots of yellow flowers. Available at the
Byward market: just follow your nose. Also buy garlic bulbs.
3- Wash the cucumbers in cold water. Hot or warm water will soften them.
4- Pour 3 cups of vinegar, 3 cups of water and 6 tablespoon of salt in
a large pot and heat just enough to dissolve all the salt. Let it cool
(I usually put it on the back porch) (If you pour hot on the cucumber,
that too will soften them). Enough for 3 1l jars.
5- Using 1 litre Mason jars, pack in the following order:
Ingredients (use vegan versions):
- 1 clove of garlic
- 1 dill flower
- pack with cucumber to 1/2
- 1 clove of garlic
- 1 dill flower
- pack with cucumber to top
- 1 clove of garlic
- 1 dill flower
- fill with *cold* vinegar/water/salt solution
Directions:
6- Store in a cool dark place for at least 6 weeks before eating.
Note: The original recipe called for only 2 cloves of garlic and 2
dill flowers. I like them strong so I've added one more. Adjust to
taste.
You can also use the leaves from the dill weed. They have a little
less flavor but work just as well. I usually put 2 flowers and a
handful of leaves.
The cucumber season peaks in late august, early september. Last year I
went on the third week-end of Sept and it was the last one when they
were going to be available fresh.
Enjoy!
Janick Bergeron
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Serves:
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