Thoughts from a School Nurse You might feel a little stick!

I wanted to share a simple recipe from the Eat Clean Cookbook for cucumbers. We love them at my house and with summer here and gardens in bloom, I thought some of you might like to try this. I know there are several variations, but I like this one because I always have the two ingredients on hand:

Mix 1/4 cup of white vinegar and 1/8 tsp. sea salt (I just use a pinch of course kosher salt) in a glass bowl until the salt is dissolved. Wash one large cucumber or two small ones and slice them very thin. Don't peel them. Toss them in the bowl and turn to coat. Store covered in the fridge. The cucumbers will stay very crisp for several days and will have a great tangy taste.