1. Cut the cucumber ends off.

2. Peel the cucumber and dispose of the skin.

3. Cut the cucumber lengthwise down the middle.

4. Use a spoon to core out the seeds from both sides until you have 2 cucumber shells with no skin or seeds.

5. Cut the cucumbers so that you can fit it all into the container. You want big chunks as whole as you can leave it.

6. Sprinkle with a bit of salt and leave in the refrigerator overnight.

What happens over time is that the salt will sink into the cucumber and some of the liquid will be removed.

When you are ready to eat this beauty you drain off the juicy brine and you will have a yummy, crispy slightly salted cucumber to enjoy.

I used to make this every night before bed to take to work the next day because it's healthy and tasty.

Submitted by: nina