Cucumber Salad With Caraway Seeds
- 2-3 cucumbers
- Kosher salt
- Distilled vinegar
- Caraway seeds (optional)
Peel the cucumbers. Slice wafer-thin using a mandoline. Place in a colander, spinkle with salt, mix, and leave to drain for at least an hour.
Rinse briefly, drain. Place in bowl, and add sugar and vinegar (start with 1 tblsp vinegar, 1 tsp sugar, then modify to taste. Add pepper and caraway seeds (Jane doesn’t like them, but Ingo finds them indespensible, and they are typically German).