Sour Cucumbers

Starting early Friday morning I headed out for a Quilters Retreat.  Yeah baby, a whole weekend of not having to worry about making meals or cleaning or anything- just me and my machine. I know this is a blog where I make food, rave about it and encourage you to try a dish or two. The cooking thing can get old sometimes.  Met a lot of really nice ladies and had a grand time. I made a bunch of little things.  No major quilts because really I need to bind some of the quilts that I have already pieced.  Now, my kids, on the other hand had a slightly different take on my weekend away.  They cried when I had to go which of course totally broke my heart.  Of course it was mainly for selfish reasons that I wanted to go but I did think they would benefit from a weekend with just Daddy.

So like these "pickles" are not really Korean but they are Korean like since they are pickled.  They do remind me of one of the dishes we get at the restaurant.  So I am including them.

Just discovered that knife you see in the picture.  It was my husbands and became ours when we got married.  I never really paid attention to it and now I am in love with it.

QUICK SOUR PICKLES

6 cucumbers, pickle size or midgets (do not skin)
4 cloves of garlic
1 1/2 cups water
1 1/2 cups white distilled vinegar
2 tablespoons kosher salt


Thoroughly clean your cucumbers that you will use for pickling.  Heat the water, salt and vinegar in a sauce pan and bring to a boil.  While the brine is heating up place cucumbers in a ceramic crock or glass bowl or the like.  Pour the hot liquid over the cucumbers and garlic and let sit over night at room temperature. Weight the pickles down with a plate to make sure they stay submerged in the liquid. The next day (24 hours later), refrigerate the pickles. The day after that they will be slightly sour and ready to eat.