Japanese Cucumber Salad
|White vinegar||1⁄3 Cup (5.33 tbs)|
|Fresh ginger||2 , finely chopped or slivered|
Cut cucumbers in half lengthwise and remove any large seeds.
Slice crosswise into very thin slices.
Marinate in a mixture of the vinegar, sugar, salt, and ginger.
Chill in the marinade an hour or longer. (To carry salad to a picnic, take it in the marinade, perhaps in a vacuum bottle.)