Salt Dill Pickles

SALT DILL PICKLESMy mother, a superb pickler, maintains that the crunchiness and good greencolor of pickled cucumbers are achieved by first pouring boiling water overthe cucumbers, blanching them for a few seconds and then refreshing themimmediately with cold water.

Wash and blanch the cucumbers. Refresh and arrange in a crock or a largeglass jar in layers, interspacing them with dill, garlic and spices. Pourcold water, to cover, over the cucumbers in the crock. Pour out the waterinto a measuring jug. Salt with 1 tb (30g/1oz) salt for each 2 cups water(500ml/1pint). Dissolve the salt well in the measured water and pour overthe cucumbers. Place vine leaves on top, then fit a heavy plate or woodencover inside the crock and place a weight on to hold the cucumberssubmerged. Leave in a warmplace to ferment. Skim as needed during thefermentation period. When bubbles disappear, the pickles are ready use;

this can take up to 2 weeks or in a warm, sunny place it can take as littleas 4-5 days. When fermentation stops, keep the pickles in a dark, coolplace or refrigerate.