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After my blueberries prematurely came and went in early July (!), I neglected my garden, unable to make the oh, twenty or so steps outside in this ridiculous 80+ degree heat we’ve been having here in the PNW. (I know; I’m a Southerner and former East Coaster. I’ve gone soft.) As we got a bit of a cool wave this weekend, I finally ventured outside and WOWZA!

The cukes are through the roof! And super crazy carrot party time!

I feel so blessed to live in a place where I can walk outside and pick my dinner. And today, I’m pickling my dinner.

With a nod to my Swedish grandmother, I’m making a batch of the pickled cucumbers we usually serve on Christmas Eve. Christmas in July, everybody! It doesn’t get much better than this.

Easy peasy recipe, for those interested:

  • Peel cucumbers then run a fork down the edges to give them some texture (for her pleasure, of course). Slice thin.
  • Salt, stack in a pan, and put some heavy things on top for a couple of hours. This will squeeze out excess water.
  • Mix in a jar with an appropriate amount of 1/4 c. white vinegar, 2 T. water, 1 T. sugar, and a dash of pepper.
  • Refrigerate.
  • Eat all at once as needed.

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