Warning: these can be addictive! Serve these with anything but I think they're especially good with grilled salmon or cold poached salmon for a light summer dinner. Original recipe comes from a June 1981 issue of Bon Appetit in the RSVP section. The recipe was requested from The Voyagers Restaurant in Albany, California. Make this the day before or early in the morning of the day you want to serve them. Note: if using English cucumbers, omit seeding the cucumbers.I've also added thin slices, cut into eighths, of a sweet onion such as the Texas 1015 or Vidalia to the cucumber/vinegar mixture occasionally.