2 pounds cucumbers, thinly sliced
1 medium red onion, thinly sliced
2 tablespoons fresh basil, chopped (optional)
red wine or vegan white wine vinegar, to taste
water, to taste
1/2 teaspoon garlic powder, to taste
1 cup chopped tomato (optional)
1. In a container, combine cucumbers, onion, and basil.
2. Add vinegar and water. I use less vinegar than water, but you want the vinegar a little strong so it will get into the cukes.
3. Sprinkle in garlic.
4. Chill at least 2 hours. It keeps well in the fridge for days.
5. Just prior to serving, add the tomatoes.