Al's Famous Hungarian Cucumber Salad

Ingredients

• 2 English cucumbers or 3-4 fresh garden cucumbers
• Fine table salt
• 2 garlic cloves, finely minced
• 1/4 cup white wine vinegar
• 1/2 – 1 tsp. sweet paprika, to taste
• 1/4 cup sour cream
• 2 T extra-virgin olive oil
• Fresh ground black pepper to taste

Directions

1. Peel the cucumbers, then cut them in half crosswise so they are easier to handle. Run a fork lengthwise down the outside of each cucumber to make ridges all around, then slice them into thin, even rounds. A mandoline fitted with the 3mm blade works well here, though a sharp knife is fine too. If you use a mandoline, be very careful; it is much better to snack on the last cucumber end than to get too close to the blade.
2. Transfer the cucumber slices to a bowl and scatter them with table salt. Toss them with clean hands so the salt reaches all the slices, then set them aside for at least 15-20 minutes so they can give off their liquid.
3. While the cucumbers rest, prepare the dressing. Finely mince 2 cloves of garlic, then whisk the garlic with the vinegar, sweet paprika, sour cream, and oil. Begin with 1/2 tsp. paprika, taste, and add more if you want a stronger paprika flavor. Add freshly ground black pepper to taste.
4. Once the cucumbers have sat for 15-20 minutes, tip them into a colander and drain away the liquid. Set a small plate on top of the cucumbers and press gently to push out as much moisture as possible. You can also wrap the cucumbers in a clean dish towel and squeeze lightly to remove the liquid.
5. Pat the cucumbers dry with a paper towel. Dry the bowl with a paper towel as well, then return the cucumbers to it. Pour in the dressing and fold everything together gently.
6. The salad is at its best after about 30 minutes, when the flavors have had time to come together. Serve with extra sour cream and paprika at the table, if desired. It will keep overnight in the refrigerator and may be even better on the 2nd day; beyond 1 day, the texture may soften.