Agurksalat

Wash and thinly slice the cucumbers into rounds approximately 2–3 mm thick, using a sharp knife or mandoline slicer for uniform results.

Place the cucumber slices in a bowl and sprinkle generously with salt, tossing to coat evenly. Allow the cucumbers to macerate so the salt draws out excess moisture.

Drain the cucumbers and gently squeeze out the remaining liquid with your hands or press them between layers of clean kitchen towels.

In a separate bowl, combine sugar, a pinch of white pepper, and a small amount of water or white vinegar to create a light pickling dressing, stirring until the sugar is fully dissolved.

Add the drained cucumber slices to the dressing and toss well to ensure all slices are evenly coated.

Finely chop fresh parsley and fold it into the cucumber mixture, distributing it evenly throughout the salad.

Cover the bowl and refrigerate the salad to allow the flavors to meld and the cucumbers to absorb the pickling liquor.

Taste and adjust seasoning with additional salt, sugar, or white pepper as needed before serving the salad chilled.