This is a great side dish to complement any heavy foods. Use mini or persian cucumbers. I would avoid American cucumbers because the skin is too tough.

Vinegar Marinated Cucumbers

Serves 6

Ingredients:

Cucumbers –  18 Sweet Mini Cucumbers (about 42 oz or 3 packs)
Garlic – 6 cloves, minced
Seasoned Rice Vinegar  (if you do not have seasoned vinegar, user regular rice vinegar and season with salt and sugar to taste)
Sesame Oil – 2 to 3 tablespoons
(optional) Tomatoes – 3 to 4 vine tomatoes
(optional) Cilantro

Directions:

1. Chop cucumbers and (optional) tomatoes into bit size pieces.
2. (Optional) To dehydrate the cucumbers so it absorbs the flavor better, combine chopped cucumbers in bowl, sprinkle generously with salt, mix and let sit for 5-10 minutes, then dry each piece with paper towel. Alternatively, you can smash the cucumbers.
3. In a container, mix in minced garlic, cucumbers and tomatoes. Cover with vinegar so that half of the cucumbers are submerged. Top with sesame oil. (You do not need to cover the cucumbers entirely because water comes out of the cucumbers.)
4. Let marinate a few hours or overnight. Toss every few hours.
5. Garnish with chopped cilantro and serve.