Serves 6 to 8
• 4 to 5 cucumbers
• salt to taste
• ⅓ cup white wine vinegar
• ½ large onion, sliced paper-thin
• 2 tsp. sweet paprika
• 1 Tbs. minced fresh dill weed or 1 tsp. dried
• 1½ tsp. sugar
• fresh-ground pepper to taste
• pinch of hot paprika (optional)
1. Peel the cucumbers, cut them in half lengthwise, and seed them. Slice the cucumber halves thinly, toss them with a generous amount of salt, and leave them to drain in a colander for ½ hour.
2. Prepare the dressing by combining the vinegar, onion slices, paprika, dill weed, sugar, and pepper. Stir it up well and put it aside for ½ hour.
3. Give the cucumbers a quick rinse and pat them dry with a tea towel. Combine the cucumbers and the dressing in a medium-sized bowl and toss until all the cucumber slices are evenly coated. Taste and correct the seasoning if necessary.
4. Chill the salad for at least 20 minutes and stir it again before serving.
