These are wonderful and in demand in our family. (especially by you, Renee) I just call them grandmas pickles, but there is another recipe by my grandmother, I guess I would call great-grannies pickles? That recipe will follow.
¾ English (seedless) Cucumber unpeeled
1 ½ inches fresh Ginger, peeled and sliced thin
¾ Cup Rice Vinegar
¼ Cup Water
3 Tablespoons Sugar
Have ready a clean one-pint glass jar with a tight fitting lid.
Rinse, dry and slice cucumber into ultra thin slices.
In a sauce pan, combine ginger, vinegar, water & sugar.
Bring to boil, remove from heat.
Put half the sliced cucumbers in jar, add half of liquid.
Put rest of cucumbers in jar and rest of liquid.
Seal jar and refrigerate 24 to 48 hours.
Will last for months.
Optional, add thin slices of sweet dry onion between layers.