Pickled Cucumbers, Small Batch, No Cook
4 large cucumbers (approx. 2 1/2 lbs)
2 tablespoons salt
1 cup white vinegar
1/4 cup sugar
1/2 teaspoon white pepper
2 tablespoons snipped fresh dillweed or parsley
Scrub cucumbers with vegetable brush, wipe dry with paper towel, cut into thin slices.
In medium bowl, lightly toss cucumbers with salt. Cover with a plate, and weigh down with a heavy can. Let stand at room temperature for two hours.
Drain cucumbers well, pat dry with paper towel. Place in medium bowl.
In a small bowl, combine vinegar, sugar and pepper. Mix well. Pour over cucumber slices. Refrigerate covered overnight.
To serve, sprinkle with the chopped dill or parsley.
Makes six cups.
I got this recipe from Patricia Soule Kendrick some time in the early 1970's. If you want to know where she got it, you'll have to ask her.