From the cookbook From Asparagus to Zucchini, a guide to farm fresh, seasonal produce
Vinegar (white) dill and garlic (optional)
Slice cucumbers, place in bowl. Cover with a weak solution of water, vinegar, salt, and herbs. Cover bowl and refrigerate. They’ll be ready to compliment your next meal. These are not meant to be very tart or salty, but just enough to keep them crispy and give them a refreshing tang.