Pickled Cucumber Salad

• 2–4 cucumbers, depending on size
• 1 onion
• 1 cup white or rice wine vinegar
• 1/2 cup water
• 1/2 cup sugar
• Small handful fresh dill

Slice both cucumbers and onion thinly, then mix together in a bowl. In a saucepan, combine vinegar, water, sugar, and dill. Bring to a boil, then pour over vegetables. Cool for at least an hour, then refrigerate overnight before serving cold.