Two lg. cucumbers
1 tbsp. salt, about
1/2 c. white vinegar
3 tbsp. sugar
1/4 tsp. white pepper
Sweet onion rings if desired
Use: Deep non metallic dish
Yield: At least four servings.

Wash the cucumbers and score with tines of fork, or pare about three strips lengthwise of cucumber peel. Slice paper thin and layer in deep bowl, sprinkling with salt as you go. You should have about four cups. Place a plate on top of the cucumbers (one that will fit down into the bowl) and weight down with a can of fruit or some other object. Let stand at room temperature for several hours.

Drain the cucumbers thoroughly after standing and press out as much liquid as possible. Combine the vinegar, sugar and pepper; pour over the cucumber slices (and onion rings if using). Cover and refrigerate overnight. Drain well before serving.