And the daughter of Zion is left as a cottage in a vineyard, as a lodge in a garden of cucumbers, as a besieged city.
Cucumbers were a common vegetable during Bible times, eaten both fresh and preserved in vinegar. Cucumbers were also eaten alongside barley cakes. Cucumbers were so valuable that watchtowers were built in the fields to protect the crops against thieves.
Cucumbers contain mostly water, so a good way to hydrate is by incorporating cucumbers in your meal planning. They’re also a good source of fiber which as you know helps our digestive system work properly.
One of my readers sent this in to me several years ago. Her Dad made big batches of these in the laundry tub, so I named them “Washtub Pickles”. These are easy enough for a child to make – check out granddaughter Eva mixing them up!
3 quarts thinly sliced cucumbers
2 cups thinly sliced bell peppers – can be green, red, yellow, whatever
2 cups thinly sliced red onions
2 cups chopped or thinly sliced carrots
2 tablespoons celery seed
3 cups sugar
1/3 cup salt – if you have pickling salt, which is purer than table salt, use that
2 cups white vinegar
Pour brine over veggies. Let sit several hours on counter, stirring every once in a while. Store in frig.