Decades? I’ve seen this dish “discovered” like five or six times in at least a couple places in the decades I’ve been alive, but also paradoxically grew up making this because like everyone in my family also just kind of did this with cucumbers in addition to pickling. I think this is just like ancestral food wisdom for any humans who can get their hands on a fresh cucumber that reasserts itself when the opportunity arises with gusto.
Dunno though… Maybe cucumbers have powerful memory-inhibiting enzymes that somehow make them new again each spring in the host species?
They’re also crunchy and delicious.
