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Pickled Cucumbers

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Pickled cucumbers overhead view

The other day I stood in front of my kitchen window, looking down upon the street that runs in front of my apartment. Boyfriend and the cats were napping in the other room, and my world was quiet but for the humming of the ceiling fan and the occasional whoosh of the cars on the street below. It was a quiet, late summer Sunday afternoon, with few people in sight, as I stood, eating pickled cucumbers straight from the jar, and missing my great-grandmother deeply.

I was ten when she died. Some of my most poignant memories are of her telling me “Thank you, baby” as I would hand her something – be it the butter from across the table or a Christmas gift wrapped in my clumsy, childish manner. I can still hear her saying those words to me almost 15 years later.

But on that afternoon, as I ate pickled cucumbers made from her recipe – a recipe that my family has made every summer – I missed those late summer Sunday afternoons that I didn’t get to spend in the kitchen with her. I missed her wealth of knowledge from which I never got to draw. I longed for those opportunities to stand with her and bake cornbread and hear her stories.

The other day I stood in front of my kitchen window, eating my great-grandmother’s pickled cucumbers straight from the jar, and in doing so felt deeply connected through space and time to a woman who, through her love and her legacy, has shaped so much of who I am.

I love you, Ma-ma. I can’t wait to bake cornbread and eat pickled cucumbers with you someday.

Pickled cucumbers

{Sorry, Momma, for making you cry.}

Pickled Cucumbers
 
Yield: 1 quart jar
Ingredients
  • ¾ cup granulated sugar
  • 1 cup white vinegar
  • ¼ cup water
  • 1-2 sliced cucumbers, onions, green peppers, etc.
Instructions
  1. Place 1-2 sliced cucumbers, onions, green peppers, or any combination thereof in a jar or bowl.
  2. Combine the sugar, vinegar, and water in a saucepan and bring to a boil. Pour over the sliced vegetables. Add fresh dill to taste, if desired. Refrigerate for several hours or overnight. Store in the refrigerator.

 
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Rate this recipe:  

Brenda

Wednesday 20th of September 2017

Your recipe sounds great. Would you tell me exactly how YOU make it? First timer on something like this. Don't want to put too much of anything in it ....like the dill. Thank you so much

Stephie

Wednesday 11th of October 2017

I make it exactly as written, with just the cucumbers and the vinegar brine. I'm a purist. ;-)

seachick

Saturday 10th of May 2014

can I can these?

Stephie

Sunday 11th of May 2014

I don't actually do any canning, so I don't feel comfortable telling you yes or no on this. You might google similar recipes to see if anyone has canned them before.

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