Based on Jane Dornbusch's recipe in the Boston Globe, 2005 August 17
In a small bowl, combine the vinegar, salt, and sugar. Stir until the salt and sugar dissolve.
In a glass serving bowl, place the cucumbers and pour the vinegar mixture over them. Sprinkle with crushed pepper, if using.
Let the cucumbers stand at room temperature for 20 minutes, then cover and refrigerate for up to 3 hours before serving.
Haven't tried it yet. I'm sure it would go very well with the [Sesame-Peanut Noodles].
You can see how the past has come to pass //
in the ferns and sweepings of ore and text //
that shadowed such narratives as had been scratched, //
as though any hotel guest could wipe the blight away //
and in so doing, be redeemed for the moment.
-- John Ashbery, "Tension in the Rocks"
This page was last modified on 2011 December 20.