Aunt Irene's Pickles

      

I have clear memories sitting in my Aunt Irene's kitchen at the table pushed against the wall, freshly scrubbed pickling cucumbers and jars of all sizes everywhere. Dill, excitement, and eventually exhaustion filled the air. I don't think there was a food I loved more than these, the only downside is they are fermented and not “pickled" and therefore don't last as long. I first tried making these in my 40s, I have had luck and failures, but the process floods my mind with the happiness.