- 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
Submitted by Hanna Downey
An excerpt from the Albert County Museum cookbook: Fiddleheads, Fricot & Frittata: A Hodgepodge of Atlantic Canadian Recipes. The book is only $8 (no tax) for 200+ recipes, as well as stories about the people and foods of Atlantic Canada. Order at https://www.albertcountymuseum.com/giftshoponline or pick up a copy (or two) at the Albert County Museum in Hopewell Cape.