1 c cool water
1/2 c white vinegar
1/3 c sugar
1 tsp salt
peeled, sliced cucumbers
optional: green pepper, sliced onion, course ground pepper
Peel cucumbers and score them down their length with a fork (if seeds are big scoop them out). Cut off both ends. Slice them 1/4 inch thick. Mix enough of the first ingredients for use until dissolved to cover the cucumbers. Refrigerate for at least 4 hours or overnight.
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