Cucumber Koko

• 1-1/4 to 1-1/2 cups Sugar
• 1/4 cup Salt (lightly measured)
• 1/2 cup Vinegar
• 1 clove Garlic, minced
• 1 small Ginger, grated (1 knob)
• Chili Pepper Flakes
• 10 Japanese Cucumbers

Combine sugar, salt, vinegar, garlic, ginger and chili pepper flakes in a large bowl. Cut cucumbers diagonally into thin slices and add to the mixture. Refrigerate. Mix occasionally (every 2 to 3 hours). Can be eaten the next day.

Bell peppers, round onions and/or cauliflower can also be used.