The Lost Recipe
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Found!
Ichiban
Cucumber Salad
Ingredients
Cucumber
Onion
Brine
250 ml (1 cup) sugar
125 ml (1/2 cup) vinegar
125 ml (1/2 cup) water
5 ml (1 tsp) salt
Directions
Cut cucumber and onion into thin slices. (Can also cut the onion in half and then use a slicer/mandolin to thinly slice the halves.)
Layer cucumber and onion slices into a litre (quart) sealer until almost full.
Bring brine to a boil and pour over layers in jar.
Cover and place in fridge for at least 12 hours. Keeps in fridge for days.
Recipe courtesy of the
Winnipeg Free Press