Recipe: 24 Hour Sweet Pickles
More Cucumbers!
Because, of course, it’s cucumber season, and down here in the southern/eastern US everything is done with either sugar or vinegar—sometimes both.
Actually, today’s recipe comes from my grandmother in Minnesota, and it’s one of the flavors of my childhood. There are certain places in the world that are known for the amazing foods they prepare (the first place you thought of was Paris, right?) And some places are equally famous for their lack of flavor (England, right? ) Well, Minnesota is such a place; we do have a few good things up there, lefse is good, wild rice if you like rice, and lutefisk (although most people tend to avoid it). But we’re mainly known for the “hotdish” and ketchup being the only condiment that exists.
I think my grandmother was a decent cook; I mostly remember meatloaf with canned green beans, her buns (called rolls now that I’m in the south), her red currant jam, and these sweet pickles. And her banana bread—that’s so good it deserves it’s own post!
Final Recipe:
1 medium cucumber—sliced
salt
3/4 cup vinegar
1/2 cup sugar
1 tsp celery seed
Sprinkle the sliced cucumber with salt and let it sit for an hour, then drain extra liquid.
Boil the vinegar, sugar, and celery seed until the sugar is dissolved. Pour over the cucumbers.
Let sit in the fridge for 24 hours, then enjoy.
As I’ve gotten older I’ve cut back on white sugar a lot. I’ve gotten our favorite cookie recipe down from 1 1/2 cups of sugar to only 1/2 cup (and now I finally have all the ingredients again, so I’ll make that soon). As much as I love these pickles and all the memories that come surging back when I eat them, I had to cut out more than half the sugar. And the kids still complain that they are too sweet!
Original Recipe:
Approx. 5 medium cucumbers—sliced
1 cup sliced onion
1 Tbsp pickling salt
1 cup white vinegar
2 cup sugar
1/2 tsp celery seed
Mix cucumbers, onions, and salt. Let stand 1 hour then drain.
Boil vinegar, sugar, and celery seed. Pour on cucumbers and onions.
Let stand 24 hours. Keep refrigerated, will last several months.
Comparing the two recipes while I write this I am reminded that I’m not great at math. Since I’m the only one in the family that likes sweet pickles I only did 1 cucumber. I know something is off somewhere, and I probably didn’t use enough salt. The pickles don’t taste as strong as they used to when I was little. But the flavor is close enough. It’s like my childhood in a jar. I just need to be able to recreate the currant jam recipe, and have that on the buns with the pickles on the side!
