- 1.5 kg (3 lbs.) medium-sized Quebec cucumbers
- 750 ml (3 cups) water
- 250 ml (1 cup) white vinegar
- 75 ml (5 tbsp.) pickling salt
- 20 cloves garlic, peeled
- Branches or sprigs of fresh Quebec dill to taste
- Salted herbs to taste
- Mustard seed to taste
- Black peppercorns to taste
- Wash and brush cucumbers in cold water. Put cucumbers in a large bowl and cover with ice water. To make them even crunchier, add ice cubes and stir. Soak for 6 hrs. Rinse and drain.
- Pour water and vinegar into a large stock pot and add salt. Bring to a boil. Meanwhile, stand the cucumbers in hot sterilized* pickle jars. Add garlic cloves and dill to taste, one 15 ml (1 tbsp.) salted herbs and a pinch of mustard seed and peppercorns to each jar. Immediately fill each jar of cucumbers with boiling vinegar mixture. Hermetically seal. Allow to stand for two months before eating.
* Important: You must follow the manufacturer’s instructions for sterilizing pickling jars and their lids. Strict application of the procedure and times indicated for heat treatment will ensure elimination of certain heat-resistant micro-organisms.