There are many versions of this excellent make-ahead salad. This one’s my favorite!
Marinated Cucumber Salad:
1 large long “English” (seedless) cucumber, unpeeled
2-to-3 tbsp. white wine vinegar
1-to-1-½ tbsp. granulated sugar
1/4 tsp. dried dill weed
Dash of finely ground pepper
Thinly slice cucumber. Place one layer of cucumber slices into ceramic or glass pie plate. Sprinkle with salt. Repeat layering and salting until all cucumber slices have been used. Place cello wrap directly over cucumbers. Cover with a second, smaller pie pan, adding pie weights, marbles, or water to weight the pan down. Place in refrigerator for several hours. Remove weight and drain liquid from cucumbers, rinsing away excess salt with cold water. Drain well. Shake remaining ingredients together in small jar. Pour over cucumbers. Chill 30 min. Serves 2.