Although seemingly straight forward, the concept of striking a balance between the competing demands of work and life can be anything but. With this acknowledgement, relinquishing the iPhone, email and other distractions for a few hours to transform cucumbers into dill pickles is a means succumb to simplicity.
Since meeting Rose a few years, she has graciously shared her expertise in gardening, an activity she has perfected over the past 80+ years. She has also willingly extended several recipes that have been enjoyed by her family, withstanding the test of time. In the first of the Harvest Series, we shared Rose's Pickled Beet recipe. For the past two years, these simple burgundy gems have been captured in mason jars and shared with family and friends, with a few jars reserved for my grandma Rose. Watching my grandma and her enjoyment of the beet pickles signifies that the simplistic moments are often the most profound and I am honoured to make them for her.
Continuing on the Harvest Series, dill pickles are less intimidating than beet pickles and require very little effort. With minimal preparation and a few simple ingredients (1L Mason Jars, pickling cucumbers), an ordinary cucumber is transformed into extraordinary pickles in an afternoon.
makes 6.5 quarts (26 cups or approximately 6 x 1L Mason Jars)
Ingredients (for each jar):
- cream of tartar
- garlic cloves
- 2 quarts water
- 1 quart vinegar
- 1/4 cup pickling salt
Clean the cucumbers using a vegetable brush, place dill into each jar, add 1 pinch of alum, 1 pinch of cream of tartar, and garlic cloves. I put in approximately 3 garlic cloves per jar. Boil the brine (water, vinegar, salt), add to each jar and seal.