These quick pickled cucumbers are a simple side or topping. Often used in Asian cooking, these sweet and sour cucumbers make a great addition to nearly any meal.
Trim the ends from the cucumbers. If the cucumber is very long cut it in half widthwise.
Use a vegetable peeler on the cucumber running it lengthwise to cut thin ribbons. Do this on each side of the cucumber and continue peeling until you reach the seedy center. Discard this core.
In a large bowl combine the vinegar, sugar and salt. Stir together until well mixed.
Add the cucumber ribbons to the bowl and toss with the vinegar mixture. Try to cover as much of the cucumber with the liquid as possible.
Let the mixture sit for 15- 30 minutes, tossing occasionally.
Use immediately or cover and place in the refrigerator for 3-4 days.