PRESSGURKA(Swedish cucumber salad with caraway seeds, for six)
2 seedless (English) cucumbers
2 teaspoons salt, divided
3 tablespoons distilled white vinegar
3 tablespoons sugar
½ teaspoon coarsely ground black pepper
1 tablespoon parsley, chopped
1 teaspoon caraway seeds
1. Cut cucumbers into the thinnest possible slices and arrange slices in a colander over the sink. Sprinkle with 1 teaspoon salt and place a small plate over the cucumbers. Add a weight (a 5 pound can or bag of sugar, for example) on the plate to press the liquid out of the cucumbers . Leave for an hour, then pour off any remaining liquid and discard it.
2. Whisk together the vinegar, sugar, remaining teaspoon salt, pepper, parsley and caraway seeds. Pour over the cucumbers. Cover and chill for 1 hour.
Serve with: Sauteed chicken cutlets with tomato-dill relish