Nana's German Cucumber Salad

At least 12 large cukes
sugar
cider vinegar
vegetable oil
salt and pepper

Peel cukes. Slice very thin, like thinnest blade on food processor, or think blade on the old knuckle-buster.

In a large bowl, place cuke slices with tons of salt. Mix well. The object is to wilt the cukes-- draw out the moisture. Allow to sit at least half an hour, or longer. You will see the liquid in the bowl.

Later, rinse with lukewarm water, and pickup handfuls of cukes and squeeze out water. Squeeze hard! You want to reduce the volume by at least half!

When wrung-out cukes are in a clean bowl, mix 1 part sugar, 1 part oil, and 1 part vinegar. The amounts will vary depending on how many cukes you've used. Season with salt and pepper-- note-- it usually does not take much salt, since a little is left from before. Refrigerate. Should be nice and cold.

Before serving, taste, and adjust sugar or vinegar so it's balanced. These will not look like sliced cukes any more, but almost translucent, and very limp. The taste is great.