Ingredients
2 cups fine sea salt
2 1/2 pounds Korean or Persian cucumbers (about 15)
Preparation
Bring 4 quarts water to a boil and stir in 1/2 cup salt. In batches, cook cucumbers 30 seconds, then place them in a 2-gallon nonreactive container.
Let cooking water cool. Place a large stone or a heavy bowl on top of cucumbers, and pour cooled water over cucumbers (the stone or bowl will keep the cucumbers submerged). Refrigerate at least 8 hours.
Drain cucumbers, and repeat entire process 3 more times. Refrigerate 10 days before slicing and eating. Cucumbers can be refrigerated for several weeks in an airtight container.
