I spent most of my childhood days knee deep in dirt digging, planting, harvesting or pulling weeds out of the garden. Let’s be honest. It was manure. Pure poop… but don’t let that distract you.
I grew a fondness for all things that you can grow and cultivate with your own hands. And oddly enough, I also grew a strong dislike for manual labor…okay, okay that’s not entirely true.
But there is something so magical and delicious about eating a piece of produce that’s still warm from the sun, freshly picked from its mama plant.
[True story – As a kid, I would disappear in the morning and forage off the garden to avoid coming back into the house and getting dosed the additional chore (or 4). It was a risky game but the rewards were huge.]
This recipe takes me right back to that family garden. My mom would almost always make these quick sweet pickles out of our hard-worked harvest.
Because the pickles aren’t ever heated, they keep that bit of crisp freshness that I love – especially on a tasty sandwich stacked high with meat – oooh or even pulled pork. YUM!!
She never really had a recipe but she knew by taste when the pickles were just right. Isn’t that how all Southern women cook?
Luckily, my mom had me addicted to these and making them since I was that dirt-covered girl. And of course I just had to share. With that crisp, cool sweetness and tang, they are my spring/summer STAPLE and absolute favorite way to eat cucumbers!
*For a fun spicy twist, throw a chopped jalapeno into the pickling liquid while its heating. Take it out before you add in the cucumbers.