Here is a recipe from the Houston Chronicle
Cut cucumbers in half lengthwise and scoop out seeds. Cut crosswise into
1/4 -inch-wide half rounds. Put cucumbers in a colander and sprinkle with
salt. Toss with your hands to mix well. Let stand 2 hours. Rinse cucumbers,
if desired. Gently squeeze water out of cucumbers and drain on paper
towels. When well drained, return to colander.
In a large bowl, whisk sugar, vinegar, mustard and oil. Add cucumbers and
mix with hands. Mix in onion. Cover and refrigerate 2 hours. Add dill and
paprika. Mix well. Serves 6. Can be stored in refrigerator up to 1 week.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
VGHC42A@prodigy.com (MRS WALDINE R VAN GEFFEN) on Aug 14, 1997
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