Yield: 4 Servings
Measure | Ingredient |
---|---|
3 | Cucumbers peeled and sliced thin |
1 | Garlic clove; peeled |
Salt | |
¼ cup | Vinegar |
2 tablespoons | Sugar |
2 tablespoons | Water |
Watercress |
COVER THE CUCUMBERS WITH WATER. Add the garlic and sprinkle well with salt, stirring to dissolve the salt. Let stand 1 hour. Drain, pressing gently to get rid of excess liquid, and discard garlic. Stir the vinegar, sugar and 2 tablespoons water together until the sugar is dissolved. Pour over the cucumbers and stir. Add salt to taste.
Chill well, drain and serve on a bed of watercress.
MARION CUNNINGHAM
PRODIGY GUEST CHEFS COOKBOOK