2 large cucumbers, peeled
1/3 c. rice vinegar
4 t. sugar
1 t. salt
1 1/2 t. minced fresh ginger root (about 1-inch piece)
Cut cucumbers in half lengthwise and remove any large seeds. Slice crosswise into very thin slices.
In a small bowl, combine vinegar, sugar, salt, and ginger. Mix well. Add cucumbers and stir to coat. Refrigerate at least one hour before serving.
Notes: These are so good! We use 3-4 cucumbers, keep the marinade quantities the same, and grate ginger that we keep in the freezer instead of mincing fresh ginger.