My mother’s mother knows how to make things. She can make any garden flourish. She bakes like no one else. Her cooking is phenomenal. She makes juice, bread, cakes, cooks elk and she even made her own wedding dress. She makes the best cream of wheat in the world. When I was a kid and had a sleepover at grandma’s I would always ask for cream of wheat for breakfast. Oh I wish I could have some right now!
My grandma is to thank for, for teaching me how to make sourdough rye bread and Karelian pastries. She has taught me how to knit and how to crochet. She makes the most wonderful cake, so good that she’s made cake to both mine and my sister’s wedding. I can proudly say that I helped with the cakes for my sister’s wedding.
There is one thing noone makes as well as my grandma. She is a master when it comes to the art of pickling. She makes by far the best pickles in the world!
I like regular pickles. I mean I think they are good in a hamburger. But these pickles are out of this world. You have no idea what pickles should taste like until you’ve try these pickles.
When I was in college I used to always bring some home with me when I was visiting my hometown. They disappeared in no time into mine or my roommate’s belly.
When I moved abroad I obviously couldn’t get grandma’s pickles anymore. That was one of the first things I would look for in our fridge when visiting home. After living abroad for 2 years I finally asked my grandma for the recipe. I thought some crazy magic and spell went into those delicious slices, but the recipe turned out to be very simple.
Now if you’re afraid of sugar and you look at the recipe you might gasp in fear since the recipe calls for quite a bit of sugar. The way I look at it though is that I don’t eat a whole lot of them at once.
I have been unable to find dill in China until a couple of weeks ago when I found a store on Taobao that sells it.When I saw it I knew I had to make some pickles straight away. I have made pickles using dried dill successfully, but fresh is best.
These pickles are easy to make. There’s no need to boil or cook anything and you don’t need any fancy equipment. Just cut up the cucumber in thick slices. I like my pickles a little crunchy. Then you just put the slices in a big glass jar and mix the rest of the ingredients in there and shake the jar a few times and that’s how simple it is. Unfortunately you do need to wait a while before they absorb all the flavor. I leave mine in the room temperature for a couple of days shaking the jar once or twice a day before putting it in the fridge. They will be better after a couple of weeks but I can’t usually wait more than a few days before I start eating them.
The best pickles in the world.
- 1 pound cucumber
- 1 cup sugar
- 0,5 cup white vinegar
- 2 tbsp salt
- 2 tbsp mustard seeds
Place the cucumber slices in a big sterilised jar (or two smaller ones).
Mix all the rest of the ingredients together and pour it in the jar(s) with the cucumber slices. The liquid won’t cover the cucumbers completely, but in a day or two the cucumber slices should have released enough of liquid to fill the slices completely.
Close the lid. I like to put a little piece of cling film between the jar and the lid to seal it better. Leave the jar in the room temperature for two days shaking it a little once or twice. Place the jar in the fridge and wait a week or two before you start devouring them… If you can.