- 2 medium cucumbers
- 1 medium onion
- Kosher or sea salt
- 2 Tbspns. White vinegar
- Peel and thinly slice cucumbers and onion. In a medium sized bowl, layer cucumbers and onions. In between each layer salt heavily with kosher or sea salt. To help with slicing we use the PL8 Pro mandolin Click Here
- Once cucumbers and onions are completely layered and salted cover with a plate that fits inside the bowl and covers as much of the layered cucumbers as possible. Use the plate as a press by setting a large can on it to press down on the cucumbers and onion. After ½ hour drain liquid and press for another ½ hour then drain. Fill bowl with water and rinse cucumbers then drain in a colander. Repeat the rinsing process at least two more time removing all salt.
- Put cucumbers and onion back in bowl add two tablespoons of white vinegar and pepper to taste. Mix well to make sure cucumbers are covered with vinegar and pepper. Cover bowl with plastic wrap place in refrigerator and let marinate overnight. Serve cold.
This recipe can very easily be doubled.