Ginger Cucumber Salad
- Servings: 8
- 4 pounds cucumbers, preferably Persian
- 1 cup rice vinegar
- 3/4 cup sugar
- 1/4 cup peeled and finely grated ginger
- 1 teaspoon coarse salt
Peel half of the cucumbers, leaving the remaining cucumbers unpeeled. Using a sharp knife or a mandoline, very thinly slice the cucumbers crosswise. Set aside.
In a medium bowl, whisk together vinegar, sugar, ginger, and salt until sugar has dissolved. Add cucumbers and toss to combine. Let marinate, refrigerated, for 3 hours. Using a slotted spoon, transfer cucumbers to a serving bowl.