Cucumber Pickles

• 10 lb. cucumber

Wash thoroughly, slice in half lengthwise, remove seeds, slice thin, sprinkle with salt and refrigerate overnight. (Put contents in a plastic bag.) Squeeze out excess water. Boil:

• 2 c. sugar
• 1/4 c. vinegar
• 1 c. shoyu

Cool the mixture. Pour mixture over prepared cucumber and refrigerate.