2 English cukes, sliced into thin rounds
1 red or white onion, sliced thin
1 bunch fresh dill, chopped fine
Small knob fresh ginger root
2 bay leaves
1 cup cider vinegar
½ cup white sugar
1 tsp salt
2 Tbsp fennel seeds
2 Tbsp coriander seeds
Combine vinegar, sugar, salt, seeds and bay leaves in a pot and bring to boil. Remove from heat and grate a pinch of ginger with fine grater.
Toss cukes and onions in the hot liquid. Stir in dill.
Refrigerate until cool and serve. Batch will keep for weeks in your fridge.
If you don’t have all the ingredients, ask your neighbour—a true Maritime custom!
From the kitchen of Hanna Downey
Article: Recipe/History Corner: Potatoes