An exciting part of our September, as we settled into our new home and watched the changing season, was waking up early Thursday morning and going to the Lunenburg Farmer's Market. The abundance of fresh autumn crops and the happiness of the people there convinced us we needed to preserve this moment. So, with visions of a long, lonely winter vanishing from our heads, we began canning. From blueberry and apple plum jam to bread and butter and dill pickles, here is our favourite recipe for a dill that will get you out of any pickle:
3 lbs. medium cucumbers
2 cups vinegar
1.5 qts. water
1 tbsp sugar
1/4 cup +2 tbsp. salt
1. Slice cucumbers and sprinkle with 2 tbsp. of salt. Leave for 30 minutes then pack into quart jars. Place a fresh dill sprig and one garlic clove in each jar.
2. Combine vinegar, water, sugar, salt, and boil with two heads of dill for five minutes.
3. Pour syrup over pickles in jars. Seal jars and boil in a water bath for 10 minutes.