I worked with a woman that said her family called this Soggy Cucumbers-got a chuckle out of that!
1 large cucumber, peeled if from the store and sliced very thin
1/4 C chive blossom vinegar if you have it-cider vinegar if not
1 Tblsp sugar
1/2 tsp kosher salt
a few grinds of black pepper
and barely a dusting of garlic powder, I use so little I even wonder why I add it-but I do:@)
If you don't have chive blossom vinegar, you'll want to add some thinly sliced onion, maybe about 1/8 C.
-Mix all and let sit out for at least 4 hours, longer is better, we eat it all that day.
- You can make a much bigger batch, you'll find that you don't need to keep this ratio as you use more cukes... 1/4 C vinegar would probably be good for 1-2 cukes, maybe a 1/2 C for 3-6 cukes, it's not exact, it's more to taste.
- The longer it sits, the clearer the cukes get.
- Is this a salad or a pickle? It has some pucker power, but we eat it as a side dish.
- The Food Police would want you to keep this in the fridge, I like to live dangerously:@)