Ingredients

• 1 tablespoon Sugar
• 1/2 teaspoon Salt
• 1/4 cup vinegar
• 1/2 teaspoon MSG (optional)

Directions

Take 4 large cucumbers (I prefer the skin and seeds removed), cut in half lengthwise, slice into approx. 1/4″ thin pieces and sprinkle lightly with salt and place in a bowl for 10 minutes with a weighted plate on them.  This will help to squeeze out some of the excess water.  After 10 minutes, drain and gently squeeze the cucumbers.  Put cucumbers into a quart sized jar.

To make the sauce, add all the ingredients into a small sauce pan and bring to a boil until the salt and sugar are completely dissolved.

Cool and add the sauce to the cucumbers, then refrigerate till cold.

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