“Please enjoy these fresh pickles. Your food will be out shortly,” the server said as she placed a plate of cucumber slices in front of us. They were sprinkled with dill weed and had a nice crunch.
I was in a restaurant in another state, and the somewhat sweet yet vinegary flavor and crisp texture made me nostalgic for home. The pickles were very tasty and soon the serving plate was empty.
When I was young, we used to have fresh-from-the-garden cucumber slices and onions marinated in a vinegar and sugar brine. I would place a couple of slices on my plate to appease my parents, who wanted me to enjoy different foods. I wasn’t always keen on trying “different” foods back then.
When guests came over, pickles or relishes of some sort always were served as a side item. I gradually grew to like the various renditions of pickled vegetables that were on our menus regularly.
Find our recipe here: https://www.farmforum.net/2017/09/08/in-a-pickle-over-a-side-dish/
