Cucumber salad

February 28, 2007

Serves 4

3 large English cucumbers, peeled 1 teaspoon salt, or more to taste 2 cloves garlic 1 cup water 1/2 cup white vinegar 1 tablespoon sugar Paprika and pepper to taste

1. Slice the cucumbers very thin, using a mandoline or sharp knife. Place in a large glass bowl. Sprinkle with salt. Peel and grate the garlic cloves; add to the bowl with the cucumbers.

2. In a small bowl, combine water, vinegar, and sugar; stir to dissolve sugar. Pour this mixture over the cucumbers. Let stand for at least 15 minutes. (The flavor improves as it sits; the salad can be kept for several days in the refrigerator.)

3. Before serving, sprinkle with paprika and pepper. Serve chilled or at room temperature. Adapted from Sabi Varga and Gabor Kapin