Wash the cucumber to remove any dirt or bacteria that may be present.  If desired, peel off the skin of the cucumber using a vegetable peeler or paring knife.  One attractive option is to peel thin stripes off, leaving some present for decoration.     Peeling the cucumber is largely a matter of taste, whether you prefer the look and texture of a cucumber with its peel or without. Using a sharp knife, cut the cucumber lengthwise in half.  Slice the two halves into pieces .25-.5 inch (.6-1.25 cm) thick. If desired, seed the cucumber by removing the soft middle portion with a spoon prior to slicing.  Cucumber seeds are edible, but some people may prefer not to include them in the drink.    Cucumber slices will float, so if you desire a stronger infusion put a layer of ice on top of the cucumbers to keep them below the surface of the water.  For best results, allow the cucumber to steep in the water for at least an hour before drinking so the flavor will infuse the water. Allowing the water to steep overnight will make for a more strongly flavored drink. Stir it gently before serving. How much water will depend on the size of the pitcher, but a good starting ratio would be two quarts of water to one medium sized cucumber.  Cucumber water is best when it is chilled, so choose a pitcher that will fit easily into your refrigerator. If this is not an option, add ice to the pitcher to allow it to chill before serving. The same cucumber, or other variations if you include them, can be used for multiple batches of cucumber water.  Simply leave the slices of cucumber in the pitcher when serving and refill the pitcher.  When the water seems less flavorful, discard or eat the remaining cucumber slices. Consume the cucumber water within two days, as the beverage lacks preservatives and over time the cucumbers will rot.

How would you rephrase that briefly using Chinese?
准备好黄瓜。 切黄瓜。 将黄瓜片放入水壶。 加水。 再加水。