Finely mince the pickled ginger and add it to the vinegar along with any juice.
Peel the cucumbers and slice them lengthwise into quarters. Remove the seeds.
Using a cheese grater over a plate, grate the cucumber quarters into fine mince, being sure to save the juice. Add the grated cucumber and juice to the vinegar mixture.
Chill and serve ice cold with your favorite oysters.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of The Wandering Oyster, Fairhope, AL