Fresh Pickled Cucumber Salad stays one of my go-to recipes whenever I need something crisp, tangy, and refreshing on the table. Hi there! I’m Maggie Rae Donovan, a 42-year-old home cook living just outside of Asheville, North Carolina. I’ve never worn a chef’s hat professionally or cooked in the shiny kitchens of restaurants. Instead, my education came from years of trial, error, and delightful discoveries in my own cozy kitchen.
My cooking journey, like most Southern tales, started in my grandmother’s kitchen. She didn’t make cucumber salads, but she sure knew her way around pickles. I can still see her, apron dusted with flour, pulling jars of homemade pickles from the pantry with a proud smile. That sense of care and craft stuck with me. I was just six, perched on a wooden chair, watching her work her magic—folding biscuit dough, stirring collard greens, and yes, pickling.
Over time, life swept me into nursing, raising two wonderful daughters, and moving houses more than I care to count. Through it all, I always cooked. In tight times, I got creative. During celebrations, I pulled out all the stops. My kitchen was and is my sanctuary—a place where even a simple cucumber can be transformed into a bright, zesty salad that lifts the whole meal
