Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!

Garlic Dill Pickles

prep time: 10
cook time: 25


  • 9 small pickling cucumbers (about 3lb/1.5kg)
  • 2 cups (500 mL) white vinegar
  • 2 cups (500 mL) water
  • 2 tablespoons (25 mL) pickling salt
  • 4 heads fresh dill or 4 teaspoons dill seeds (20 mL)
  • 4 small cloves garlic


Cut a thin slice from the ends of each cucumber

Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil.

Remove hot jars from canner. Place 1 head fresh dill or 1 teaspoon (5 mL) dill seeds and 1 clove garlic into each jar, pack in cucumbers. Pour boiling vinegar mixture over cucumbers to within 0.5 inch (1 centimeter) of rim (head space). Process 10 minutes for pint (500 mL) jars and 15 minutes for quart (1 L) jars as directed for Longer Time Processing Procedure.

Tip: Garlic may turn blue or green in the jar. Nothing to be alarmed about, it is only the effect of the acid on the natural pigments in the garlic.