Japanese Cucumbers
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3 med. firm cucumbers
1 med. onion
2 ribs celery
1/2 c. sugar
1/2 c. Japanese rice vinegar
Slice cucumbers, onion and celery very thin. Soak in salt water for about an hour; rinse and drain thoroughly. Mix sugar and rice vinegar together until sugar is dissolved. Pour over cucumbers in a screw-top jar and refrigerate. Will keep for several weeks. NOTE: Japanese rice vinegar must be used.
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