We all have certain flavors that trigger memories from our childhood. One of my most vivid is dill, which reminds me of the pickles my grandmother always seemed to have in her fridge all summer. She never canned them, but kept them in a big jar that she’d replenish whenever she ran out. Considering what a greedy little pig I was, I’m sure I helped make that a regular event.
While these are best with homegrown cucumbers, store-bought can be used instead. Just make sure that they’re small and thin-skinned.
We lost my sweet Grandmommy in June very unexpectedly, so I think I’ll make some pickles this weekend in her honor to celebrate the end of summer.
Dilly Onion Cuke
- 1 large onion – sliced
- 1 cucumber -sliced
Liquid:
- 1/3 c. sugar
- 2 tsp salt
- 1 tsp dill weed
- ½ c. white vinegar
- ¼ c water
Combine liquid stirring until sugar dissolves and add the sliced vegetables
Cover and refrigerate for at least 5 hours
Stir occasionally
Grandmommy’s note on the recipe: I usually double the liquid and veggies. When the pickles are gone, I put a second batch in the same leftover liquid. It is too bland to use a third time .
Any other family recipes out there?
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