Ingredients:

  • 3 medium (or 2 large) English Cucumbers
  • 1 tbsp Coarse Salt (for draining)
  • 1/2 cup Filtered Water
  • 1/4 cup White Wine Vinegar
  • 2 tsp Granulated Sugar
  • 2 large cloves Fresh Garlic, minced
  • 1 tsp Sweet Hungarian Paprika
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 tbsp Fresh Dill or Chives (optional, for garnish)

Instructions:

  1. Prepare the Cucumbers: Wash the cucumbers. Using a mandoline or a very sharp knife, slice the cucumbers paper-thin (aim for 1–2 mm thick).
  2. Salt and Rest: Place the cucumber slices in a large bowl. Sprinkle evenly with the 1 tablespoon of coarse salt. Toss thoroughly to ensure every slice is coated.
  3. Drain: Transfer the salted cucumbers to a colander set over a larger bowl. Allow them to drain passively for 45 minutes to 1 hour to remove excess moisture.
  4. Rinse and Dry: After draining, rinse the cucumber slices briefly under cold running water to remove the excess salt. Immediately transfer the cucumbers to a clean kitchen towel or robust paper towels and pat them completely bone-dry.
  5. Whisk the Vinaigrette: In a separate medium bowl, combine the filtered water, white wine vinegar, granulated sugar, minced garlic, Hungarian paprika, and black pepper. Whisk vigorously until the sugar is fully dissolved.
  6. Combine: Place the dried cucumber slices back into the clean, large bowl. Pour the prepared vinaigrette evenly over the cucumbers. Toss gently until everything is well coated.
  7. Marinate (The Flavor Meld): Cover the bowl and refrigerate for a minimum of 30 minutes, or ideally 2 hours. This allows the cucumbers to fully absorb the dressing flavors.
  8. Serve: Taste again just before serving and adjust seasoning if needed. Garnish with chopped dill or chives.