Nana (my mom's mom) would make this, and so would my mom, when the cucumbers were the best, during the summer. It's a very easy recipe but is super delicious.

After an hour come on back and rinse them really well, once rinsed, squeeze them with your hands to get as much water out of them as you can. Place in a bowl and top with equal parts seasoned rice wine vinegar(mom uses white vinegar so that works too) and water. Then sprinkle with fresh cracked black pepper and paprika and stir, chill for an hour or overnight. Serve cold.

I told you, wicked simple :) My Mom and Nana always made this with white vinegar, but I wanted to give it a try this way since I received some Nakano Rice Wine Vinegar through Foodbuzz and wanted to try it out in something that would showcase its flavors. The verdict.... I'm totally making this with the seasoned rice wine vinegar again! White vinegar tastes good in this, but the rice wine gave it a little extra kick that I really enjoyed :)