Yield: 20 Servings
| Measure | Ingredient |
|---|---|
| 10 \N | Kirby cucumbers |
| 5 \N | Green onions; finely chopped |
| 1 \N | Head garlic; finely chopped |
| 2 tablespoons | Fresh ginger root; finely ch |
| 2 tablespoons | Salt |
| 2 teaspoons | Sugar |
| 1 teaspoon | Cayenne pepper |
Cut cucumbquarters, the long way. Rub with salt (extra to the 2 tbsp above) and let stand for an hour. 2. Mix the onion, garlic, ginger, red pepper, salt and sugar. 3. Rinse the cucumbers lightly. Pack them into a jar and cover with the mixture from #2. Add water to fill the jar. 4. Let sit in refrigerator for ATLEAST 3 days. The longer they sit, the better- I've had mine for 2-3 weeks and they get more flavorful with time. SOURCE: Prodigy Food Bulletin Board
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Nancy Berry <nlberry@...> on Jul 13, 1997