Adapting from The New York Times American Heritage cookbook (by
replacing the white vinegar) I
salted two thin sliced big cukes, let drain ten minutes, rinsed and
dried and then marinated them 2 hours in 3/4 cup White Balsamic Vinegar
with half that amount of sugar and a big, fine grinding of white pepper.
A big bowl of yuppie chow (mesclun) with some very good olive oil over
it...then pile on a layer of these cucks, and toss.
So good, I ate all the cukes!
blacksalt