We clink through the glass mason jars on the shadowy shelf in the cellar, squinting to read the Sharpie labels in the dark, and select an intriguing pint of pickles, prepared and preserved from last summer’s cucumbers we weren’t here to witness being grown. The stems of dill wriggle in the dusky brine like jellyfish tentacles. We carry the jar upstairs to the kitchen counter, plopping it next to the sink that’s spilled with sunlight from the wide, square window above it, and crack the metal lid with a knife, then take turns dipping our fingers inside to fish for soft, slimy spears of pimpled green.