Make this with slender Armenian cucumbers, which have thin skins. They're slightly longer than pickling cukes and not as pudgy. I get them at my local farmstand. You also need some sort of hand-held slicing machine, like a fancy mandoline or one of the newer cheaper plastic versions.
4 Armenian cucumbers
About 1/4 cup white wine or cider vinegar
Salt, to taste
1/4 cup chopped fresh parsley
1. Without peeling them, slice the cucumbers thinly. Layer them in a bowl, sprinkling the layers with vinegar, salt, and parsley.
2. Cover tightly with plastic wrap and refrigerate for at least several hours. Sheryl Julian
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