- 1lb Persian cucumbers (These are the smallish, slender cucumbers with thin skin. Do not use the short pickling cucumbers as they are too bitter.)
- Kosher salt
- Large palte for salting the cucumbers
- White or rice vinegar (at least 1 cup)
- Granulated sugar (1/2 to 1 cup)
- Slice the cucumbers into rounds very thinly - about 1/4 inch.
- Place a layer of rounds on a large plate.
- Salt generously. (I would suggest covering each layer of cucumbers with a thin layer of salt. I pour salt into a bowl and spoon or sprinkle over the cucumbers.)
- Continue layering with cucumbers and salt until there are no more cucumbers left.
- Let the cucumbers sit - allowing the liquid to drain out of the cucumbers.
- After about 2 hours or more, rinse the cucumbers thoroughly under cold water and squeeze small handfuls of cucumbers until most liquid is squeezed out. The cucumbers will be limp.
- In a medium sized glass storage container or jar, add white vinegar and about half as much granulated sugar - enough liquid to cover the cucumber slices.
- Taste to assure the right combination of saltiness and sweetness.
- Allow the cucumbers to rest in the liquid for at least 3 hours to overnight.
Great with a few slices of fresh ginger or a few sprigs of fresh dill when adding the vinegar and sugar.
Note: Serve as a small salad. These are also great as decoration and a piquant taste for open-faced sandwiches, especially with bay shrimp and mayonnaise. Because these cucumbers are pickled, they should last in your refrigerator at least three weeks.