3 doz. small pickle type cucumbers cut up. Quartered, whole or sliced.
2- 3 big onions, sliced
one big bunch of dill
2.5 cups of white vinegar Russ: See note below
5 cups of water
4 tbs salt (careful here as I have no idea of the density of the salt we had in Cali) Russ: See note below
As much garlic as you care for (We do not use less than 6 garlic cloves)
4-5 clavo dulce (cloves)
A tremendous bunch of dill
If you want the pickles a bit piquant you may put one little hot pepper in it
In a big glass bowl (she meant jar) (Ley or Tia about 40 pesos) pack the cucumber .
Alternate layers of onion slices
And on top a big bunch of dill
In a saucepan put to a boil the water, vinegar , garlic , cloves and a tremendous bunch of dill.
Put to simmer for a half or whole hour, then pour over the tightly packed cucumbers but carefully and slowly: give the glass a chance to survive!
When cool store in the refrigerator to ripen for a week or two, and you are ready to eat them.- if they have lasted that long, their aroma will tease you no end
I add 3.5 cups of white vinegar and 3.5 of water. Classic recipes call for even higher ratio of vinegar to water 2:1. I believe Mom had this wrong in her recipe.
Also, the salt she used in Cali was table salt. If using Diamond Crystal kosher salt, as I do, you can safely add another 1.5 Tbs
