This is a recipe that goes way back in my family and is often served alongside rich, hearty stews and dishes. The vinegary paper-thin cucumbers pair well with rich food, or those with chilis and act almost as a cooling pickle. This is my mother’s recipe.

You will need:

• 2-3 cucumbers, peeled, ends sliced off.
• 1 clove minced garlic
• 1 tbs salt
• 1/4 cup white vinegar (or champagne vinegar)
• pinch of sugar

Steps:

1. Peel 2 – 3 cucumbers – taste the end to be sure they are not bitter.  If they are, cut them off and discard
2. Using a mandolin on the thinnest setting, slice the cucumbers paper thin.
3. Place cucumbers, 1 clove minced garlic, 1 tablespoon salt in large bowl and mix around with your hands. Let stand for 30 minutes, then wash the slices in a strainer under cold, running water.  Drain.
4. Mix 1/4 cup white vinegar (I use Champagne vinegar) with 1 tablespoon cold water and a pinch of sugar.  Mix with cucumbers and chill.