Oh, how things change. It only took about a year for me to realize that I would be completely burned out by the time I was 25 if I kept moving at the same speed. Little by little, I started to slow down. Nowadays, I feel like I can actually sit still. We may not even move this year. I'm as domesticated as a Guernsey cow. I never thought I'd be baking my own bread, canning jams, and making pickles. I'm turning into my great grandmother, and it's a very comfortable place indeed.
Sweet and Sour Pickles
Adapted from Southern Living Magazine, August 2010
2 lbs. ( 4 or 5 depending on size) cucumbers, sliced into rounds
2 cups rice vinegar
1 1/2 cups white vinegar
2/3 cup sugar
2 tsp. salt
2 shallots, thinly sliced
2 inch piece of ginger, peeled and thinly sliced
1/2 cup fresh cilantro leaves
1 Tbls. black peppercorns
1 Tbls. sesame seeds
1 tsp. red pepper flakes
Combine, vinegars, sugar and salt in a small sauce pan and bring to a boil. Set aside.
Toss cucumber slices with all remaining ingredients in a 9x13 baking dish. Pour hot vinegar mixture over the top and toss well. Let stand two hours.
Cover with plastic wrap and chill for 24 hours, stirring occasionally. Transfer to pint jars and store in the fridge.
This post is linked to Magazine Mondays!