GURKENSALAT (German cucumber salad, for eight)
2 large cucumbers
1 large yellow onion
½ cup white distilled vinegar
1 to 2 tablespoons white granulated sugar
fresh ground pepper
1. Slice the cucumbers as thin as you can (use a mandoline if you have one). Peel and thinly slice the onion. Layer the slices, alternating onion and cucumbers, in a large shallow bowl. Sprinkle salt between each layer.
2. Let stand for about 45 minutes or an hour, then drain thoroughly.
3. Transfer to a serving bowl. Add vinegar, sugar and pepper. Taste and add more seasonings if necessary.
4. Refrigerate for at least 10 to 15 minutes to chill.