I like to consider myself a dill pickle enthusiast. I was the gross kid eating pickles and olives out of jars while watching Jem marathons. My taste buds give zero fucks about sweets. So when my mother recently told me she made 30 jars of Polish pickles I booked the first train home. I couldn’t wait to sink my teeth into the soft, meaty flesh of a huge stinky deli-style pickle. But to my horror she presented a jar of what looked like sweet pickles. Now, not to sound dramatic but my hatred for sweet pickles is real and has been deeply seeded since childhood, comparable to assholes people with olive aversions.
But the love I have for my mother exceeds any pickle variety so I agreed to try her concoction after I calmed down from my meltdown. They were crunchy, I liked that. I was mortified when I saw raw onions floating around the jar but was able to keep my cool. As for the flavor, I thought I was experiencing Ageusia. Is it possible for a pickle to be sweet and sour? My taste buds were confused similar to the time I tried hot and sour soup – I just can’t. It doesn’t make sense! But somehow I was intrigued; eating one after the other I finally concluded the unique juxtaposition of flavor was indeed delicious. I even ate and enjoyed the raw onion – when my mother wasn’t looking.
Colleen’s Sweet and Sour Pickles
Line up 6 sterile pint sized mason jars. Add a few onion pieces and 1 garlic clove to each jar. Fill half the jars with bite-sized chunks of cucumber. Add more onion pieces. Fill the jars with more cucumber, 1 clove of garlic and 1 stem of fresh dill. Fill jars with the below brine and seal.
Makes 6 pints – boil for 1 minute.
- 4 Cups of White Sugar
- 4 Cups of White Vinegar
- 1 Cup Water
- ½ Cup of Salt