JANICK@bnr.ca (J.) (03/05/91)
Here's the road to pickle heaven:
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:
+ 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
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 janick@bnr.ca