Step 1: Wash cucumbers thoroughly. If using English cucumbers, no peeling is needed. For regular cucumbers, peel and optionally scoop out large seeds. Slice cucumbers into thin rounds, about 1/8 to 1/4 inch thick. A mandoline works best for even slices.
Step 2: Place sliced cucumbers in a colander. Sprinkle with 1 teaspoon of salt, toss to coat, and let them sit for 15-30 minutes. This step draws out excess moisture, preventing a watery salad.
Step 3: While cucumbers drain, prepare the dressing. In a medium bowl, whisk together white vinegar, cold water, granulated sugar, olive oil, and the remaining 1/2 teaspoon of salt. Taste and adjust sugar and salt as needed for your preferred balance of sweet and tangy.
Step 4: After draining, gently squeeze any remaining excess water from the cucumbers using a clean kitchen towel or paper towels. Transfer the drained cucumbers to the bowl with the dressing.
Step 5: Add the finely chopped fresh dill to the cucumber and dressing mixture. Stir everything gently until the cucumbers are well coated. If desired, add a pinch of freshly ground black pepper.
Step 6: Cover the bowl and refrigerate the cucumber salad for at least 30 minutes, or preferably 1-2 hours, to allow the flavors to meld and for the salad to chill thoroughly. Stir once more before serving. Store any leftovers in an airtight container, preferably in Basics Glass Food Storage, for up to 3-4 days in the refrigerator.