Cucumber Salad

6 cucumbers, peeled and sliced very thin
1 red onion, sliced very thin
1/2 cup white vinegar
1 or 2 tablespoons sugar, or to taste
salt to taste
1/2 teaspoon paprika

Slice cucumbers into a large colander, salting each layer lightly. Let sit one hour. Squeeze water out of cucumbers, using hands. Rinse cucumbers to get rid of excess salt, and squeeze again. Place cucumbers and onions into a glass or china bowl. Combine vinegar, sugar, and salt. (The amount of liquid should cover cucumbers.) Taste, and adjust sugar and salt, if necessary. Pour liquid over cucumbers. Sprinkle paprika over top.

Yield: 8 to 10 servings.

Comment: Will last in refrigerator a couple of weeks.

Use a mandolin, not a knife, to cut the cucumbers thinly (it's also way faster).

Don't skip the salting/waiting/squeezing steps.

Instead of sugar, use a pinch of stevia