Old Fashioned Cucumber Salad

Wash cucumbers, pat dry and score with tines of fork.

Cut cucumbers into transparent, paper-thin slices to measure 4 cups. Place cucumber slices in deep bowl.

Sprinkle every few layers with salt, cover cucumbers with a plate and weight them down with a heavy object (a can of fruit or let stand at room temperature 2 hours.

Drain cucumbers thoroughly and press out remaining liquid. Stir together vinegar, sugar and pepper, pour over slices and cover.

Refrigerate at least 4 hours.

Drain cucumbers before serving.

Servings.