Originally Posted by hazeljane
I have a sort of recipe (not written down) from my grandma who used to call it "fresh pickles". You make it in the afternoon and can serve it as a salad or pickles with dinner.
Slice a cuke really really thin. Also slice thin 1/4 of an onion per cuke) If you have a slicer, this helps. put in a bowl and salt heavily (don't worry). Leave for a hour or so. The salt pulls the water out of the cukes. Drain, rinse and drain again.
Put a tablespoon or so of red wine vinegar on them, stir them up and put in the fridge. It keep for a day or so, and the cukes stay fresh tasting.
Instead of salt-soaking in a bowl, put the salted cucumbers (and the onions, too) in a colander or large strainer. Weight down with a gallon-size zip-lock bag fulled with water. Let stand 1-3 hours. All the excess water will drip through the strainer and you won't have to squeeze them dry.