From The Food Encyclopedia by Jacques Rolland and Carol Sherman
A small, whole, immature cucumber (or a slightly larger cucumber cut into wedges), preserved in a brine made with vinegar, salt and dill heads or seeds, often with added garlic, mustard seeds, onions and/or hot pepper. The mixture can be left to ferment for a number of weeks at room temperature or it can be cooked, then transferred to canning jars and processed in a boiling-water canner. Dill pickles are also widely available commercially, and their unique taste is a popular flavoring for potato chips and rice cakes in Canada.
