Cucumber relish

Yield: 6 servings

Measure Ingredient
\N \N Stephen Ceideburg
1 medium Cucumber
2 teaspoons Salt
2 tablespoons Vinegar
1 tablespoon Sugar

From the "Japanese Country Cookbook, " by Russ Rudsinski.

Peel cucumber and slice as thinly as possible. Salt and let macerate for 15 to 30 minutes. Drain and squeeze dry in a kitchen towel.

Combine with vinegar and sugar in serving bowl.

PER SERVING: 10 calories, 0 g protein, 2 g carbohydrate, 0 g fat, 0 mg cholesterol, 8 mg sodium, 0 g fiber.

Karola Saekel writing in the San Francisco Chronicle, 7/14/93.

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