Cucumber Salad - cooking recipe

Ingredients

2 to 3 medium cucumbers
1 Tbsp. salt
3/4 c. white vinegar
2 Tbsp. sugar
1/4 tsp. pepper

Preparation

Score cucumbers lengthwise with tines of fork.
Cut into paper-thin slices to measure 4 cups.
Layer cucumber slices in deep bowl or casserole dish, sprinkle with salt every few layers. Cover the cucumbers with plate or whatever you can find to fit your bowl and weight them down with a heavy object (can of fruit, coffee, etc.).
Let stand at room temperature for 2 hours.
Drain cucumbers completely, pressing out remaining liquid.
Mix remaining ingredients: pour over slices.
Cover and refrigerate at least 4 hours.
Drain salad before serving.
Makes 4 to 6 servings.