In a bowl, mix together the rice wine vinegar, sugar, mint leaves and white pepper. Add the sliced cucumbers.
Place in your serving dish and let marinate at least 20 minutes before serving. May be stored in the refrigerator until ready to use.
When ready to serve, add the whole strawberries to the serving dish.
Spoon some of the marinade over each strawberry, and sprinkle some granulated sugar over the top of each strawberry.
Either serve in the serving bowl or divide among individual serving dishes.
Makes 4 servings.
* Naturally the best strawberries are the ones you pick yourself from your local strawberry fields or purchase from your local produce stands and/or Farmers' markets. In the stores, always choose locally grown strawberries during the harvesting season (they are sweeter and juicier than those that are bred for shipment).
When purchasing berries from the grocery store, shop with your nose. Always pick the plumpest and most fragrant berries . They should be firm, bright, and fresh looking with no mold or bruises, and fresh green caps (stems). Berries should be dry and clean; usually medium to small berries have better eating quality than large ones.
Cucumber Strawberry Salad Recipe: https://whatscookingamerica.net/salad/cucumberstrawberrysalad.htm