From the southern Pacific island of Guam where we lived for 4 years! These were a favorite at our church potluck suppers and picnics with barbequed chicken and ribs! Very refreshing in hot and humid weather! (The name "Chamorro" comes from the native people of Guam...very warm, and friendly people...)

Ingredients

4 serv.

medium cucumbers2 -3
cup finely chopped onions or 1/4 cup thinly sliced scallion1⁄4 cup
black pepper↗1⁄8 teaspoon
soy sauce↗1⁄4 cup
lemons, juice of or 2 tablespoons white vinegar↗2 tablespoons
water↗1⁄8 cup

Step-by-step instructions

1
Pare the cucumbers and leave narrow strips of skin for color.
2
Slice into 1/4-inch slices.
3
In a zip-lock plastic bag, combine onions, pepper, soy sauce, lemon juice, and water.
4
Add cucumber slices.
5
Seal bag securely.
6
Turn bag over and over to coat cucumbers.
7
Place bag in refrigerate for at least 15 minutes.
8
A longer time will enhance flavor.
9
Serve in bowl.

Source: food.com

Original recipe ↗

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