Ingredients:

2-3 cucumbers
2 small onions
salt
water

1/2 c sugar
1/2 c vinegar
1 c water

Wash and peel the cucumbers. Thinly slice (like 1/8 of an inch wide or less) both the cucumbers and onions. Layer them in a large bowl, sprinkling salt on them as you go (this doesn’t have to be pretty). The water to salt ratio should be 1 teaspoon of salt for each cup of water. When all the cucumber is sliced, cover with water. Set in the fridge for at least 3-4 hours.

While the cucumbers are in the fridge, make the vinegar dressing.

Combine sugar, vinegar and water in a small saucepan. Bring to a boil, stirring to dissolve the sugar. Take off the heat, and allow to cool. When cooled place in the freezer until it is beginning to set (or what I do is wait until time is up on the soaking cucumbers).

Drain the cucumbers and rinse lightly. Pour the chilled vinegar solution over the cucumbers. Soak again overnight.

Serve chilled.

• Two 750-ml bottles of tequila
• One 350-ml bottle of Triple Sec
• 12 oz sweet-and-sour mix, or 1 can limeade concentrate
• 12 oz fresh lime juice
• 6 oz cranberry juice

• 6 oz grenadine

Mix together in a really big bowl. Serve with an ice bucket to the side or ice ring so that it doesn’t get watered down, (because what else is worse at a party then watered down liquor?)