|Onion||2 Tablespoon, chopped|
|Celery||2 Tablespoon, chopped|
|Vinegar||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Ginger root||2 Teaspoon, peeled|
Cut cucumbers in half; cut each half length-wise into fourths.
Combine cucumber, onion, and celery in a 10- x 6- x 2-inch baking dish.
Combine vinegar, lemon juice, sugar, and gingerroot in a small bowl, stirring well.
Pour marinade over vegetables in baking dish, and toss to coat.
Cover and refrigerate 8 hours or overnight.
Drain, and serve chilled.