Small cucumbers are preserved in a brine with vinegar, dill and garlic.
Course Side Dish
Cuisine Canadian
Keyword cucumber, dill, pickle, preserve
Prep Time 30 minutesminutes
Cook Time 5 minutesminutes
Author Kevin Lamoureux
Ingredients
8quartssmall cucumbersabout 60
2bunches of dill weed heads
2garlic buds
1⅓cuppickling salt
4cupswhite vinegar
20cupswater
121-quartwide mouth mason jars(500 ml jars)
Instructions
Wash and prick cucumbers with fork.
Wash the dill.
Peel garlic and separate into whole cloves.
Sterilize the jars and lids.
Put 1 head of dill and 1 clove of garlic in each jar
Fill the jars with cucumbers, packing them tightly.
Make a brine solution with other ingredients, bring to a boil and let simmer for 5 minutes.
Pour the hot brine into the jars to cover the cucumbers. Fill to within ½ inch from the top (head space).
Seal with snap lids.
Notes
Make sure all jars, lids and utensils are sterilized. After tightening lids and allowing jars to cool for about 2 hours, test that the lids have made a seal. If they have, they will be concave. If not, they will be slightly convex and make a popping sound when pressed upon. To remedy this, remove the lid, reheat the jar in boiling water for about 5 mins, then reseal.