6-8 cucumbers, peeled
1 t. salt
1 C. white vinegar
1/4 C. sugar
2 T. rice wine
1/3 pound bay shrimp, optional
Halve cucumbers length wise and scrape out seeds. Slice thinly. Transfer to a colander set over a bowl. Sprinkle the cucumbers with salt and let rest 3-4 hours n the refrigerator for liquid to drain.
In the meantime, combine vinegar, sugar and rice wine in a saucepan and boil, stirring until sugar is dissolved. Cool to room temperature. Transfer to a serving bowl and chill thoroughly. To serve, divide between small bowls and garnish with bay shrimp, if desired.
Then, combine cucumbers with vinegar mixture and cover. Refrigerate at least 8 hours or overnight. Enjoy.