Instructions: In a large glass bowl, peel and slice paper thin (#

1. 6 medium cucumbers and 1/3 large daikon radish.

Mix in 1/2 cup coarse salt or more, if necessary, to coat all slices.

Let stand 10-15 minutes to draw out the water. Drain very well, and squeeze out as much water as you can (#

2..

Add 3 small white onions, sliced paper thin; 3 scallions (including green parts), sliced thin; 3 sprigs fresh dill, chopped and 6 sprigs watercress, chopped. Add white vinegar almost to cover. Supplement with enough lemon juice to cover. Add 3 tblsp sugar, or to taste (#

3..

Mix well, and store in a glass jar refrigerated. Keep at least one day before serving. Garnish with mustard, radish, or cress sprouts.

Notes:
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1. Paper thin means as thin as paper. It doesnt mean 1/4 inch thick.

Slices should be almost translucent.

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2. This is very important. If you dont do this properly, it will be too watery. What I do is squeeze out as much as I can, and then I give it one more good squeeze.

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3. But if youre going to add cups of sugar, you might as well buy generic cucumber salad at your local deli. This is called a
*sour*

salad, after all.

This makes a lot. You can scale the recipe, but while youre going to the trouble, you might as well make a lot; it keeps well in the refrigerator.

CAVEAT: not for the sodiumally challenged.

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