This cucumber salad is one of the things to look forward to all summer long. It is wonderful with crisp, fresh cucumbers; but originally was designed to use up tired, limp cucumbers from composte oblivion... My grandmother taught me how to make this from old cucumbers and she would sometimes also use radishes that lost their luster in the mix. You can also make a similar version with mint, onion and radishes only (perfect in the winter time!).

6 small cucumbers (this recipe would not work with field cucumbers or long English ones; although larger dill pickel cukes might do the trick)
1/2 white sweet onion (or 1 shallot; or scallions if you find raw onion to be too much)
2 Tbs apple cider vinegar
Juice from 1/2 lemon
3 Tbs olive oil or grapeseed oil
1/4 tsp salt
Lots of freshly ground peppercorns, to taste
1 Tbs chopped dill weed (optional)

Slice the onion very thinly and cover in the vinegar, salt and lemon juice.
Slice the cucumbers (if they are tired and grumpy you may also peel them).
Toss with the remaining ingredients and marinate for at least 1/2 hour before serving. Excellent the next 2 days as well and makes perfect picnic food!