The art of pickling goes as far back as the bible. Developed out of the need for preservation of food, it has become woven into almost every aspect of our condiment repertoire. Native to India, the cucumber was widely believed to have healing properties. George Washington was rumored to have several varieties at his disposal. I personally believe there is a link between his hemp use and the craving of pickled products. A pregnant woman is rumored to crave pickles as well, hmm. They are ever-present in my older cookbooks as a staple appetizer and ‘tv snack’. I plan on devoting an entire entry on these so called ‘tv snacks’ of the 1950s. I digress. I used a Peruvian cucumber in these photos. Happy Pickling people!
1 large smashed garlic glove
1 small cucumber, sliced into thin rounds
1 tablespoon sugar
2 tablespoons vinegar (apple cider)
smudge of salt to taste
Combine all ingredients except the garlic & cucumber slices in a pot of water (about 1/2 cup), once boiling remove from heat and pour onto the garlic and cucumber. Let pickle at least 5 – 10 minutes. Enjoy!