Crunchy Cucumber Classic (from Angelle Greben)

I grow huge cucumbers in my garden and this is a great way to use lots of them.

Lots of cucumbers, peeled. If they have grown too large, slice them down the middle and scoop out the seeds, using the shell of flesh as below.

1/4 Cup of sugar

3/4 Cup white distilled vinegar

1/4 C water

a small 1/4t salt (not iodized)

Slice the cucumbers thinly. (I use the 2mm attachment slicer on the Cuisenart, and am done in about 20 seconds.) Place slices in large bowl and add the other ingredients. Mix and let marinade for at least 3 hours, longer is better, in refrigerator. Serve cold and crispy on lettuce or by itself. Very familiar German, French, Thai flavor.