Salade de Cocombres et de Courgettes

Ingredients

 * 2 medium CUCUMBERS, scored with a fork, not peeled but sliced very thinly
 * 2 medium ZUCCHINI, raw, same size as cucumbers
 * 1/2 cup WHITE VINEGAR with
 * 4 Tbs. SUGAR dissolved in
 * 1 cup HOT WATER
 * 1 Tbs. SALT
 * 1 tsp. COARSE BLACK PEPPER (fresh ground if available)
 * 1 tsp. CRUSHED RED PEPPER.

Directions
In a 2-quart bowl: Blend:
 * 1) Arrange in alternate layers: 2 medium CUCUMBERS, scored with a fork, not peeled but sliced very thinly
 * 2) 2 medium ZUCCHINI, raw, same size as cucumbers, prepared the same way.
 * 1) 1/2 cup WHITE VINEGAR with
 * 2) 4 Tbs. SUGAR dissolved in
 * 3) 1 cup HOT WATER
 * 4) 1 Tbs. SALT
 * 5) 1 tsp. COARSE BLACK PEPPER (fresh ground if available)
 * 6) 1 tsp. CRUSHED RED PEPPER.
 * 7) Drain any water formed from cucumbers before adding the dressing.
 * 8) Allow vegetables to marinate in the dressing at least 1 hour before serving.
 * 9) Serve with meat, fish, or poultry.
 * 10) Note that no oil is used in the above dressing. The amount of sugar is not excessive for this kind of dressing. An artificial sweetener may be substituted for the sugar if desired.