My aunt used to make a recipe just like this. She was famous for mixing the brine with a little sour cream and drinking it after the cucumbers were gone. No kidding, her idea was once written up in a national magazine, and my family has been excited about it ever since!

My aunt got the recipe from her mother, my Grandma Rosie, about whose talent in the kitchen I have written before. No doubt Grandma Rosie got the recipe from her mother, my great-grandmother Elizabeth. And Elizabeth got it from her mother, my great-great-grandmother, whose name is lost to me. But the recipe carries on, and it is part of the heritage of my family, among many others.

• 1 English cucumber or 3 small-medium pickling cucumbers
• 1/4 c. white wine vinegar
• 1 tsp. raw honey
• 1/4 tsp. salt
• 1 small red onion, sliced thinly
• 2 Tbsp. fresh dill, chopped

Carefully cut the cucumber(s) in half lengthwise. Place cut side face down, and slice thinly into half-moon shapes.

Mix together the vinegar, honey and salt in large bowl. Add cucumber slices, red onion slices, and dill, and mix thoroughly. Cover and place in refrigerator at least 1 hour, until thoroughly chilled. Serves 4.

Thank you, Grandma.