Kim Chee(Korean Pickles) - cooking recipe

Ingredients

6 to 8 medium cucumbers, peeled and sliced lengthwise
2 c. water
4 Tbsp. salt
1 1/2 c. water
1/4 c. white vinegar
2 tsp. Accent
3 to 4 hot red chili peppers, chopped (less if you prefer)
2 tsp. sugar
3 to 4 cloves garlic, smashed and chopped fine

Preparation

Bring 2 cups water and salt to a boil; pour over cucumbers. Let stand 1 1/2 hours.
Drain the water from the cucumbers and pour mixture of remaining ingredients over cucumbers; let stand 1/2 hour.
Refrigerate 24 hours before eating.
Can be put in canning jars, if you wish.
Will keep about 6 to 8 weeks. Delicious with sandwiches.