1. Prepare the Cucumbers and Onion:

• Gather all your ingredients.
• Wash the cucumbers thoroughly. Peel them if desired, then slice them thinly (about 1/8-inch thick or less).
• Peel the white onion, cut it in half, and then slice it thinly into half-moons.
• In a large glass or non-reactive bowl, toss the sliced cucumbers and sliced onion together gently. Set aside.

2. Make the Sweet & Tangy Dressing:

• In a medium saucepan, combine the white vinegar, white sugar, and water.
• Place the saucepan over medium-high heat. Bring the mixture to a boil, stirring occasionally to ensure the sugar completely dissolves.
• Once the dressing mixture has come to a boil and the sugar is fully dissolved, remove it from the heat.

3. Combine Salad and Marinate:

• Carefully pour the hot vinegar dressing mixture directly over the sliced cucumbers and onions in the large bowl.
• Stir in the dried dill (starting with 1 tablespoon, add more later if desired after tasting). (Add optional pinch of salt and pepper here if using).
• Gently stir everything together to ensure the vegetables are well coated with the dressing.

4. Chill and Marinate:

• Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container.
• Place the cucumber salad in the refrigerator to marinate for at least 1 hour before serving. Chilling longer (2-3 hours or even overnight) allows the flavors to meld even more beautifully and the cucumbers to pickle slightly.

5. Serve:

• Before serving, give the cucumber salad a gentle stir. Taste and adjust dill or other seasonings if needed.
• Serve chilled. Enjoy this refreshing classic!