by Linda Heideman, Somervell County Master Gardener
2 fresh cucumbers, sliced thickly (peel them if they are waxed)
Mint vinegar (see herbal vinegar recipes for instructions)
Ice cubes
1/2 small red or 1015 onion, sliced thinly
1/4 cup fresh mint, chopped coarsely
Sea salt to taste
Layer cucumbers, onion, mint and ice in a bowl. Pour a little mint vinegar over each layer. (The ice makes the cucumbers crispy.) Marinate in the refrigerator for 1-2 hours. Serve chilled. Makes four servings, 22 calories each.