1 1/4 lb. unwaxed cucumbers (or peeled waxed cucumbers)
1 tsp. salt
1 med. onion
3 tbsp. snipped fresh dill (or 3 tsp. dried dill)
1/2 tsp. sugar
1/4 tsp. ground white pepper
2 tbsp. white wine vinegar
1/4 c. olive oil

Wash and scrub cucumbers. Do not peel. (If waxed, you'll want to peel them.) Cut into 1/8 inch slices. Place slices in colander. Sprinkle with salt and let stand 1/2 hour, tossing occasionally.

Peel onion. Cut in half lengthwise, then into 1/8 inch slices.

Prepare dressing by whisking together sugar, white pepper, vinegar. Slowly whisk in the olive oil until smooth. After 1/2 hour, pat the cucumber slices dry with paper towels. Place slices in medium sized bowl. Add onion and dill.

Pour on dressing and mix well. Cover bowl with plastic wrap and chill for several hours before serving. Salad will stay crisp for several days due to the salting.