Yield:  3-4 portions

• 2-4 Rockabilly fresh cucumbers (approximately 1 1/2 lbs), unpeeled and very thinly sliced

• 1 TBSP coarse Kosher Salt

• 1/2 C distilled White Vinegar

• 3 TBSP granulated Sugar

• 1/2 Tsp freshly Ground Pepper

1. Place Cucumber slices in Colander.  Sprinkle with Salt; Toss to coat.

2. Let Stand 15 minutes, Stirring occasionally. 

3. In a Large Bowl, Stir Vinegar, Sugar and Pepper until Sugar dissolves.  Set aside. 

4. Drain Cucumbers well; Pat Dry. 

5. Add Cucumbers to Vinegar mixture and Stir to blend. 

6. Refrigerate at least 15 minutes and up to 2 hours.  Serve Chilled.  

- by Deborah Stanton