Richard brought this recipe back from a visit to Budapest, and it has since become a mainstay at his place, particularly with broiled salmon. Salting cucumber slices removes excess liquid, making them crisp and translucent.
2 large cucumbers, preferably seedless, peeled and sliced very thin
1½teaspoonscoarse (kosher) salt
½cuprice wine vinegar
¼cupfresh lemon juice
1garlic clove, crushed through a press
⅛teaspoon Freshly ground white pepper
2tablespoons minced dill and/or mint (see Note)
Layer the cucumbers and salt in a colander and weight the cucumbers with a saucer and something heavy like a can. Let stand at room temperature for at least 1 hour. Drain off all liquid and squeeze cucumbers dry.
Combine the vinegar, lemon juice, garlic, pepper, and dill or mint in a glass serving bowl. Add the cucumbers. Refrigerate. When cucumbers are cold and crisp, drain some of the liquid and serve.