First – let’s tackle the pronunciation. Sound out the o’s as if you were saying book, not boot. Bootie was my maternal Grandma. She had a sharp wit and quick wink (which I’m very grateful to have inherited). I’m not entirely sure how she first got that nickname but it definitely seemed to suit her.
I have very fond memories of Gram in the kitchen – she made killer deviled eggs, hearty chicken noodle soup from scratch and my personal favorite – these cucumbers! I’m not sure if they quite qualify as a pickle but they sure are delicious. Every summer I knew a quart could be found in her fridge and if we were lucky a container would be sent our way as well. Recently craving these refreshingly sweet’n’ vinegary cucs I had my Mom track down the recipe and I’m so glad I did. Now I get to share it with you kind folks!
3-4 cucumbers (or as many as you’d like!)
1 large sweet onion
1 green pepper
1 1/3 cup white vinegar
2 2/3 cup water
½ cup sugar
kosher salt & freshly ground pepper
Peel the cucumber and slice it. Slice the onion and pepper the same width as the cucs. In a large bowl layer the vegetables, alternating with layers of salt.Cover and let sit for 1 hour. The salt will draw out some of the water from the vegetables and they will begin to soften. Rinse with cold water. Join the vinegar, water, sugar, salt & pepper and mix well. Pour over the vegetables and store in the fridge – simple as that!This is one of those fantastic recipes that requires little more than a cutting board and a bowl so as the heat rages on for these last few weeks of summer you’ll want these cool cucs waiting for you in the fridge – they’re great as a side dish or atop burgers, cottage cheese, salads…