Cucumber Salad with Vinegar

2 large, thin cucumbers (English if possible) 
1 small yellow or white onion  
2 tablespoons chopped fresh dill (optional)
½ cup white vinegar
1 to 2 tablespoons granulated sugar
1 teaspoon salt
Fresh ground pepper

 

1. Slice the cucumbers as thin as possible, using a mandolin if desired. Peel and thinly slice the onion into half-moon shapes. Layer the cucumbers and onions in a large shallow bowl; add the dill (if using).

 
2. In a small bowl, mix the white vinegar, sugar, salt, and pepper. Pour the mixture over the cucumbers and onions, mixing everything together to ensure even coverage. Cover and refrigerate for at least 1 hour.

 
3. Stir again to evenly mix the dressing. Then serve with a slotted spoon. Store refrigerated for up to 4 days; the flavor even improves over time!