Cooking with the Kovatches: Quickle

Sunday, March 16, 2014

Quickle

Pickles take a long time. And to be honest, I have yet to make pickles that kept their crunch.

So here's an idea on getting that pickle taste, in just an afternoon.

The idea is to soak cucumber slices in a vinegar and sugar brine for just a few hours.

Brine:

1/4 cup water

1/4 cup vinegar

1 tablespoon sugar

Sea salt to taste

I used 2 Persian cucumbers, which are short and thin. I sliced them into 1/4 inch portions. Put the cucumber slices in a bowl, poured the brine in the bowl and sprinkled crushed sea salt over them. Then put then in the refrigerator for a few hours. Serve as an appetizer or a side dish.

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About Us

I am Bill Kovatch. Up until a few years ago, I wasn't much of a cook. I could do some simple things. There was a point in my life when I had to avoid red meat, so I knew a few specialty chicken dishes. But nothing much beyond that.

A few years ago, I took a greater interest in gardening and cooking. I started trying more things in the kitchen. My daughter, Judy, and I watched the Food Network together. She had already shown an interest in cooking. But, I would say that much of what I learned about cooking came from the Food Network.

Cooking became something that I could share with the kids. Judy would help. Then her brother, Billy, wanted to help out as well. The teenager, Erik, became our guinea pig.

A funny thing happened. The food turned out to be pretty good. No, I don't claim to be an expert. I certainly will admit to needing more work on technique. Sometimes the experiments don't work out. To that end, I welcome comments on how to improve. I hope this blog becomes a way we can share and learn more about our cooking.