Cut the cucumber: While the sauce is being left to meld it is time to cut up your cucumber. Wash the cucumber, leave the skin on, and slice the cucumber into coins as thin as you can possibly cut them.

Salt the cucumber and let it sit: Place the cut up cucumber in a bowl and then sprinkle a ½ tablespoon of salt over them and mix. It is important to do this step as the salt allows the cucumber to release most of its liquid, which will allow the sauce to infuse into the cucumber better. Then let that bowl sit for about 10 or 15 minutes until you start to see some of the juice of the cucumber sitting at the bottom of the bowl.

Squeeze the juice out of the cucumber: Take the cucumber out of the bowl and place onto a couple of sheets of paper towels. Then take the ends of the paper towels and fold them up into a ball. Take the ball over a sink and squeeze all of the juice of the cucumbers out. It will take up to a minute or two to do this as often you will squeeze out what you thought were the last drops, and then you begin squeezing from another side and you realize that there’s a lot more. When it’s all done the cucumbers will look something like this. Not very pretty but trust me they will look more appetizing when you sauce it.