While my mother canned some of the best sweet pickles I’ve ever had, she also made these quick little batches of pickled cucumbers as a condiment for the dinner table or as an afternoon snack. It wasn’t a dish that I helped with (because it’s so easy!), so I never learned how she made them, but I certainly remember how they tasted. I knew the marinade had vinegar and sugar, but what type of vinegar, what other ingredients and at what proportions – I had no idea. So many years ago (pre-internet, if you can imagine such days ever existed), I started playing around, trying to get the marinade just right for that deja vu moment. After a few batches, I had it. I’m not sure if it’s my mom’s recipe, but it sure reminds me of hers. Ever since then, I have been using these little “pickles” in salads, sandwiches, as a snack, and as a side for pot stickers and other dishes.
