Refrigerator Pickles and Lulus abound.

Food is just so much more than just food isn't it?

I mean, I've watched Eat, Hope, Love enough times to know that food has a special way of hanging out with emotions and memories. And totally tugging on your heart strings when the time seems just right.

When I was a little girl, I would spend countless hours at my great Aunt Kittie's house, eating pickles at her basement bar, swinging back and forth on her high backed bar stool chairs that were colored in the perfect shades of green and orange. So many great stories of the generations before me were told in those chairs, and so many amazing family members sat in them enjoying fellowship and food. My cousin Lulu lived in California her whole life, but as my six month younger West Coast soul sister, it didn't matter. There at that bar we were together, as though life hadn't taken our families thousands of miles apart.

Now I'm going to be honest, I like pickles, but I grew to love them because Lulu loved them. And I wanted to do everything just like my blonde haired beautiful cousin. So after a hard day of roaming the farm, making up dance routines and swinging like monkeys on the foundation poles in the basement our natural next step was to grab a snack of pickles and head to those chairs.

I'm not sure if it was the company, or just the mere fact that I was at Aunt Kittie's house (everything, and  I mean everything was better there), but I have yet to have pickles that tasted as sweet as hers. But Aunt Kittie would never take any credit. She was always thanking God for the plentiful harvest of cucumbers, or her brother my Uncle Wayne for the canning, even sometimes thanking the blessing of the refrigerator for keeping them cold. To this day, I still don't know who to give credit to for the yummy snack.

Fall days like today remind me of Aunt Kittie, my LuLu and those darn pickles. Yup. Wouldn't you know it? For someone who wasn't in love with pickles in the first place, I can't stop thinking about 'em . So I combed the internet and created a hodge podge recipe that I hope my aunts and uncles would be proud of.

Here it goes all you pickle lovers (and likers).

  • 5-6 cups cucumbers 
  • 6 cups vinegar (I used 4 cups white, 2 cups apple cider to cut the tartness)
  • 3 cup sugar
  • 3 teaspoon salt
  • 2 teaspoon mustard seeds
  • 2 teaspoon celery seeds

Put them in a jar and let them soak in the fridge for 2-3 weeks. Disclaimer: These are in no way are good as Aunt Kittie and Uncle Waynes's but I can bet they would be Lulu approved. 

Oh and just for gigs, check out this picture of us wearing these dresses that resembles every pair of  curtains hanging in every funeral home in America. Oh the 90's. 

Yup. There I am. Totally being fashionable even when I'm not. Also I'm pretty sure moms with the ability to get their hands on at home perm kits may be the downfall of our civilization.

^^^Click HERE to see the winner of the Hassle Free Giveaway!

1 comment:

  1. Those are some happenin' dresses.

    I don't even like pickles, but these pickles my friend had at her wedding were ridiculous. I begged her for the recipe.

    7-8 large dill pickles, cut up

    1.5 c sugar

    ½ to ¾ sweet onion

    4-5 mini cinnamon sticks

    Put in fridge

    stir 1x a day
    ready in 3 days