Yield: 1 Servings
|½ cup||White vinegar|
|¼ teaspoon||Black pepper|
|¼ teaspoon||(or more to taste) Jim's Red Savina powder|
Thinly slice as many cucumbers as you want Mix marinade in above proportions to cover the cukes. Store in refrigerator. Shake the dish once in a while to keep the peppers mixed.
Stir if not tightly covered;-)
This keeps well and gets better with age. If you eat it fast, you can add more cukes to the leftover marinade.
Posted to CHILE-HEADS DIGEST by "Frank J. Hashek" <pepperking@...> on Jun 01, 1998