1
2/3
3
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1/4
1/3
1
1/8
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#
t
T
---
c
c
T
t
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Cucumbers (1)
Salt
Parsley (2)
-- Dressing
Vinegar (3)
Water
Sugar (4)
Pepper, black
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Make - (2 to 14 hours - 15 min work)
- Slice CUCUMBERS very thin (1/8 inch or less thick) on a
mandolin or similar device. Spread 1/3 of them on a plate and
sprinkle with plenty of Salt. Repeat twice more to use up
all the slices (see
Photo Gallery).
- Move the cucumbers around so they are stacked thinner where the
ridges in the upper palate will be. This is easy to see once the
pressing has started.
- Cover with another plate and place a few pounds of weight on the
top plate. in our photo, that stack of heavy stoneware dishes weighs
6 pounds. Let press for 1 to 12 hours (there is no standard). I like
at least 3 hours. You can redistribute the cukes halfway through
for even pressing.
- Strip PARSLEY LEAVES from the stems and chop medium.
- Mix all Dressing items and stir until Sugar has all
dissolved. The Cucumbers should retain enough salt so more is not
needed.
- Drain Cucumbers, but do not rinse. Tumble with
Parsley and Dressing until well mixed.
- Pack in a jar (actually, I pack in a sealed plastic bag) and
refrigerate for at least an hour.
- Serve chilled.
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