Crunchy Cucumber Salad

The reason this salad tastes better and the cucumbers are crunchier the next day is because the vinegar and salt get a chance to marinate the cucumbers, almost making them into pickles.

INGREDIENTS

•  2 English cucumbers, washed
•  ½ teaspoon salt
•  1 teaspoon brown sugar
•  ¼ cup white vinegar or apple cider vinegar
•  1 tablespoon olive oil
•  ½ teaspoon paprika or chili powder
• black pepper to taste

PREPARATION

•  Take a fork and run down the length of the cucumber to score the peel. Do this to the entire cucumber.
•  Slice the cucumbers as thinly as possible
•  Place the cucumbers in a bowl and sprinkle with salt. Put another, smaller bowl on top of the cucumber slices with something heavy in the bowl to weigh it down to squish the cucumbers.
•  After 30 minutes, drain the water and try to squeeze out as much water as possible from the cucumbers.
•  In a small bowl, stir together the remaining ingredients and pour over the cucumber.
• Place in the fridge for a few hours or even overnight for a fuller flavour. Sprinkle with the paprika or chili powder right before serving.