6 medium cucumbers
2 small Vidalia or other sweet onions, thinly sliced
1 tablespoon sea salt
2 teaspoons sugar
Zest and juice of 1 lemon
¼ cup apple-cider vinegar
¼ cup canola oil
1 bunch dill, picked and roughly chopped (about 1 cup)
Cut the cucumbers into ⅛-inch-thick half-moons. In a large bowl, toss the cucumbers with the onions. Sprinkle with the sea salt and toss again to combine. Let the vegetables sit at room temperature for 30 minutes. (The salt will begin to break down the vegetables.) After 30 minutes, drain any water that accumulates in the bowl.
In a separate bowl, whisk the sugar with the lemon zest, lemon juice, apple-cider vinegar and canola oil until combined. Set aside.
Add the dill to the cucumbers and onions and toss to combine. Dress the salad with the vinaigrette and let rest at room temperature for 1 hour longer before serving. Serve the salad at room temperature or chill before serving.