Cheater’s Pickles

Just like the pickles my Jewish grandmother made in Brooklyn back in the day. They were -- and are -- terrific. Only difference: my grandmother would have had no time, and certainly no patience, for putting them in the freezer mid-process. Still wonderful. Just let 'em chill for a bit in the fridge.

I too have been making a pickle similar to this for years, though I leave out the freezing part (will try that next time) and the herbs (they truly are optional, use what herbs you like). I use rice vinegar, and if anyone in the house can't do sugar, Splenda or other sugar substitutes are fine. You can also add some finely chopped carrot to this if you want.

My grandmother, a farm wife and an excellent cook, made yet another version while she was making "real" pickles so that we could eat some pickles immediately. They are not for the faint of heart though. Simply, use 2 T salt instead of sugar. Of course, my grandmother did not use Maldon salt or champagne vinegar!

This is a very basic pickle recipe. It's like the first step of bread and butter pickles. "How was it developed by accident?"

I made these with salt, rather than sugar and chopped fresh chives. Superb. Incredibly crisp. Also a whole Vidalia onion.

Fascinating how the same recipe is described as Jewish, Japanese, Thai and farmhouse!I imagine the variations might be in the type of vinegar used. I did the freezing technique, but don't really think it is necessary. I used Cava (Spanish sparkling wine) vinegar and dried dill, since I didn't have fresh, and Kosher salt. They were delicious and still crunchy after a couple days in the fridge.

Also known as cucumber salad when my mother made it.

I often use the little Persian cucumbers, sliced about 1/8 inch thick. And when I eat the last of a jar of store-bought pickles, I save the juice in the jar and add my own well-washed and sliced cucumbers. Refrigerate for a day or so before eating. They seem to keep at least a couple of weeks in the fridge. I also do this with the pre-packaged "baby" carrots.

Freezing? Just try the old fashioned mix of rice vinegar, sugar, perhaps some water, and fresh chopped dill. Don't marinate too long if you want some crunch.

We routinely eat cucumbers in rice vinegar and I don't see that all this extra work of freezing etc added anything.

Another quick idea. Soak sliced carrots, onions, small bits cauliflower, zucchini, etc., in the liquid in a jar of pickled gardiniera for a couple days in the fridge. Add spices, sugar if you like. Veggies will only pickle on the outside and are a more sophisticated appetizer this way.

I think what the author meant was 'in addition to dill'. I too was puzzled at first.

This recipe is simiar to one in a cookbook by another of Savannah's iconic cooks, Sema Wilkes of Mrs. Wilkes Boarding House. Her recipe leaves off the dill and is served with sour cream after draining the cukes. I make her version often as a salad.

My grandma used to do this and I just made it yesterday, almost identical recipe ingredient-wise, but all I did was mix white wine vinegar, sugar, salt and chilled the cukes in this for 2 hrs. Scoring with fork and slicing 1/8 inch thick and then the ice bath is not something grandma ever did, and I'd bet the typical southern grandma didn't bother either. Thicker slices also result in cuke + pickle flavor.

Followed recipe as written and it turned out to be fabulous! I don’t know why but the ice in bowl in freezer does something a bit magical and the cucumbers are really crunchy. Also added 1/2 sweet onion with cucumbers and tossed in sugar.