3 lg. cucumbers, peeled
Salt
Oil
1 c. sour cream
Chopped parsley
1 lg. mild onion
Ice water
Vinegar
Coarse ground pepper
Paprika

Score cucumbers with a fork and slice paper thin. If you use a processor, use slicer blade. Also slice onion paper thin. Arrange alternate layers in a bowl, sprinkling each layer heavily with salt. Pour on ice water to cover and refrigerate several hours. Drain in a strainer, wash quickly with running water and drain again. Cover with equal parts of oil and vinegar and marinate several more hours. Drain. Mix in one cup sour cream (light, if preferred) and some coarsely ground pepper. Top with chopped parsley and paprika. Makes 8 servings.