A quick history lesson - cucumbers are native to India. About 4,000 years ago, people started pickling them to preserve them.

Turn fresh cucumbers into crisp, garlicky dill pickles with this easy refrigerator dill pickles recipe. These quick pickles take just minutes to make, no water bath canner needed, and they'll stay ...

When a small amount of fresh dill is added to things like crunchy salads, salad dressings, and comforting soups, the dish is ...

You can eat the pickles after 2 hours, but they taste better at 8 hours. The pickles will keep well in the refrigerator for up to 3 weeks.

All recipes for sweet pickles, though, will call for vinegar, sugar and—quite often—thinly sliced onion. To really allow the brine to absorb, you'll want to cut the cucumbers into slices ...

1. Have on hand 4 pint jars. Rinse the jars and their lids with boiling water. Set them on a rimmed baking sheet. 2. In a ...

Cucumber pickles Lucy Waverman Food columnist Special to The Globe and Mail Published March 20, 2012 ...

When I had dinner at my Romanian grandmother's house, homemade cucumber pickles, vinegar-cured roasted peppers, and sauerkraut where never too far away. I've brought that family tradition with me ...