This is a great summer time salad or perfect side dish to any grilled meat.
2 European cucumbers or 4 garden cucumbers, thinly sliced
1 T coarse grind kosher salt (or coarse grind sea salt)
1/2 cup white wine vinegar
3 T Splenda or sugar (use Splenda for South Beach Diet)
1/2 tsp. fresh ground black pepper
1/4 cup chopped fresh dill (or more, I used about 1/2 cup)
Cut ends of cucumbers, but do not peel. Slice into thin slicesut cucumbers in a colander placed in the sink and sprinkle with 1 T coarsely ground kosher salt. Mix it around a bit with your fingers so all the cucumbers have some salt on them. Let cucumbers sit and release water for 15 minutes.
While cucumbers drain, wash dill, spin dry or dry with paper towels, then finely chop. Combine white wine vinegar, Splenda or sugar, and fresh ground black pepper, then stir in the chopped dill.
After 15 minutes, pat cucumbers dry with paper towel. (Most of the salt should have been washed off by the water that was released.) Put cucumbers into a plastic bowl with a tight-fitting lid (or use a Ziploc bag.) Pour dressing over cucumbers and stir to combine. Refrigerate cucumbers with dressing for an hour or longer, turning the bowl over a few times if you're around. Serve cold.
This will keep in the fridge for a day or so, although I liked it best after just an hour in the fridge.