(serves 6-10 as a side dish)
Peel four large cucumbers and slice thin (food processor or mandoline make most sense.)
Place the slices in a bowl and sprinkle with a tablespoon of salt and mix. Refrigerate overnight. (Omitting the salting step results in mushy cukes. The salt absorbs the moisture in the cukes allowing them to get crisp.)
Rinse the cukes thoroughly to remove as much salt as possible. Dry them. (I use a salad spinner for this step.)
Mix 1/2 cup white vinegar, 1/4 cup water, 2 t. sugar and some ground pepper. Add this to the cukes. Refrigerate at least one more hour.
Sometimes, we add a red onion sliced to the mixture before the final chill.
If you substitute basalmic vinegar for the white, the salad will look terrible (like mud) but taste terrific.
This dish keeps well if refrigerated.