I brought this recipe back from Budapest several years ago, and it’s become a favorite at my house.
2 large cucumbers, preferably seedless, peeled and thinly sliced
1½teaspoonscoarse (kosher) salt or sea salt
⅓cuprice vinegar, or more to taste
1garlic clove, smashed
2tablespoons chopped fresh dill (optional)
freshly ground black pepper, to taste
Layer the cucumbers and salt in a colander set over a bowl. Let the mixture stand for about 1 hour.
Squeeze the cucumbers gently in the colander with your hands or the back of a spoon to extract the liquid. Place the cucumbers in a glass serving bowl. Add the vinegar, cold water, sugar, garlic, dill, and pepper, stirring to combine. Cover and refrigerate until ready to serve, draining off some of the juices as you serve the cucumbers.