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The Canadian Food Experience Project: Experimental Lacto-Fermented Dill Pickles

October 9, 2013 By Korena in the Kitchen 13 Comments

The Canadian Food Experience Project began June 7, 2013. As we share our collective stories through our regional food experiences, we hope to bring global clarity to our Canadian culinary identity.

This month’s topic for the Canadian Food Experience Project is “Preserving: Our Canadian Food Tradition”. One preserving memory from my childhood is the smell of sun-warmed dill growing in my Mum’s garden every summer, destined for dill pickles. The dill plants would spring up randomly all over the garden, waving their frilly fronds in the breeze, until their yellow flowers started to get heavy with seeds and they would be stuffed into glass jars along with dozens and dozens of tiny lumpy pickling cucumbers. These days I love making jam and and canning fruit, but I’d not yet ventured into the pickling arena.

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Filed Under: Miscellaneous Tagged With: cucumbers, dill, lacto-fermentation, pickles, preserving, The Canadian Food Experience Project

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I'm Korena: cook, baker, dirty-dishes-maker. My favourite things include flour, butter, sugar, and chocolate. Read More…

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