A jar of pickles
Print Edition
In the corner of our dining room sits an old clay jar, which is my grandmother’s treasure. She often picks out different kinds of pickles from it. The pickles can be eaten with porridge or rice, refreshing and appetizing. It can also be cooked with fish or meat to add flavor.
Once, I asked my grandmother curiously, “How can you make such delicious pickles?” She told me making pickles is an ancient way to preserve vegetables. Our ancestors began to make pickles more than 3,000 years ago.
When my grandmother was a child, vegetables were very scarce. My great grandmother would cut some cabbages and radishes into pieces and put them into a jar, then pour some salt water and white spirit to make pickles. At that time, pickles were so luxurious that they could only eat them on some special days.
When my father was young, fresh vegetables were no longer scarce, but he still had a special emotion for pickles. When he left home for college, he would ask his mother to put a small jar of pickles into his backpack. As for him, that’s a taste of home.
Although now I can have a large variety of delicious food, pickled vegetables made by my grandmother can never fail to make my mouth water. When I grow up, I will definitely hand down the skill of making pickles to my children and tell them the story behind. I hope this great wisdom of Chinese people can be passed down from generation to generation.
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