Title: Ben's hungarian cucumber salad
 Categories: None
      Yield: 1 Servings
 
      6 md Cucumbers; peeled
      2 tb (to 1/4) cup salt
    1/2 c  Sugar
    1/4 c  Plus 2 tb red wine vinegar
      1 tb Dijon mustard
    1/4 c  Plus 2 tb vegetable oil
      1 lg Red onion; diced
      2 tb Fresh dill
      2 ts Sweet paprika
 
  Here is a recipe from the Houston Chronicle
  
  Cut cucumbers in half lengthwise and scoop out seeds. Cut crosswise
  into 1/4 -inch-wide half rounds. Put cucumbers in a colander and
  sprinkle with salt. Toss with your hands to mix well. Let stand 2
  hours. Rinse cucumbers, if desired. Gently squeeze water out of
  cucumbers and drain on paper towels. When well drained, return to
  colander.
  
  In a large bowl, whisk sugar, vinegar, mustard and oil. Add cucumbers
  and mix with hands. Mix in onion. Cover and refrigerate 2 hours. Add
  dill and paprika. Mix well. Serves 6. Can be stored in refrigerator
  up to 1 week.