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1
Slice cucumbers very thinly, preferably using a mandolin.
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2
Take a colander, put in a small layer of cucumbers, then sprinkle with a small amount of the salt.
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3
Continue this method until all the salt and cucumbers are used up.
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4
Cover the cucumbers with a plate inside the colander, and put a very heavy weight on top.
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5
Make sure the colander is in a large bowl, because the cucumbers will lose alot of water.
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6
Let them sit for 1 hour.
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7
In the meantime, chop the dill and finely mince the garlic, put aside.
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8
After 1 hour, take a handful of cucumbers, and squeeze out as much juice as you can, and continue until they are all done.
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9
Rinse thoroughly with water, drain well.
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10
After the cucumbers are done, return to the colander, and weight down one more time for about 15 minutes.
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11
You do not have to squeeze out the juice again with your hands Combine all ingredients in a large bowl, except the paprika.
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12
After mixing thoroughly, put in a nice serving dish, and sprinkle with the paprika.
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13
Chill for at least 2 hours.
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14
Enjoy.
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15
Nutritional information shows a high amount of sodium, but the vast majority is pressed out by your hands. The main function of the kosher salt is to purge the moisture out of the cucumbers.
