Step 1

Trim the cucumbers but leave the peel on.

Step 2

Using a mandolin or sharp chef’s knife, cut the cucumbers into rounds about 1/8-inch thin, or even thinner of you can manage it.

Step 3

Place them in a colander and toss with about a scant tablespoon of sea salt. Let them drain for two hours or more. Pat them dry with a kitchen towel.

Step 4

Line sheet pans with parchment paper and place the cucumbers in a single layer in neat rows in the pan. Use as many pans as necessary. Sprinkle the cucumbers with addition al salt and any seasoning you like. Cover the pans with cheesecloth and place in the sun. Bring them in at night to keep them away from moisture. Turn them every day so that they dry on both sides. Depending on the climate in which you live, you’ll need anywhere from 5 to 6 days or a couple of weeks! Obviously, if it rains, bring them indoors!

Step 5

Store them in a jar in a cool, dry place.